I feel like making a big lager is one of the hardest things. Brewed a bock from Brewing Classic Styles, pitched lots of healthy yeast, got off to a good start, and I checked my gravity today hoping to see 1.018. Instead I saw 1.04. It has been going about 1.5 weeks at 49-50degrees. It’s bubbling pretty slowy. Still a lot of gunk on top. WOUld you all increase temp to activate the yeast? Add oxygen? Need some serious help!
Sounds normal to me, let er ride. If you want to you could start a slow walk up to a D rest. I’d give it a few more days though.
I agree with Jim. Give it some time dont rush it. You could bump up the temp a few degrees. 52 ish
You can start raising the temp after 72 hours, basically 2 degrees a day until you get to 58. I know you say you pitched enough yeast and I don’t mean to sound like second guessing you, but when I make a big lager … really big, like 1.080 or so, I can have the fermentation wrapped up in 2 weeks. For big lagers, it is best to start with a lower gravity beer and use that slurry. Or use dry yeast - I like S-189. Good luck with this one. Raise that temp up and it should be fine.
I would warm it up. 60F sounds like nice number.