I brewed this beer 3 weeks ago and everything went to plan apart from having to bump the temp a few times during mashing to keep at mashing temp. I stirred well when the heat was on. I built a starter with wyeast oktoberfest blend and stepped it up. Chilled it the morning of brewing and decanted off the wort. I pitched at 14 degrees and the starter slurry was at the same temp. I had the fermenter in a temp controlled fridge at 12 degrees. I had active fermentation in under 24hrs. The og was 1.080 and by day 5 this had hit 1.032. Problem is it hasn't dropped any further. Earlier this week I raised the temp to 18 degrees and gently swirled the fermenter without splashing. After 3 days at 18 I've dropped again to 12 degrees but the gravity hasn't budged. It tastes very sweet. It was always going to be sweet with an expected fg of 1.020 but I'm worried i'll have bottle bombs if I bottle it now. So wonder should I pitch a packet of dry yeast or just bottle what I have?

Here's the report-


[center]BIABacus Pre-Release 1.3T RECIPE REPORT[/center]
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[center]Baltic Porter - Batch 1[/center]

Recipe Overview

Brewer: Neill
Style: Porter
Source Recipe Link:
ABV: 7.9% (assumes any priming sugar used is diluted.)

Original Gravity (OG): 1.08
IBU's (Tinseth): 30.2
Bitterness to Gravity Ratio: 0.38
Colour:

Kettle Efficiency (as in EIB and EAW): 77.7 %
Efficiency into Fermentor (EIF): 66.6 %

Note: This is a Pure BIAB (Full Volume Mash)

Times and Temperatures

Mash: 90 mins at 67 C = 152.6 F
Boil: 90 min
Ferment: 14 days at 12 C = 53.6 F

Volumes & Gravities
(Note that VAW below is the Volume at Flame-Out (VFO) less shrinkage.)
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Total Water Needed (TWN): 22.34 L = 5.9 G
Volume into Boil (VIB): 19.52 L = 5.16 G @ 1.055
Volume of Ambient Wort (VAW): 12.83 L = 3.39 G @ 1.08
Volume into Fermentor (VIF): 11 L = 2.91 G @ 1.08
Volume into Packaging (VIP): 10.19 L = 2.69 G @ 1.02 assuming apparent attenuation of 75 %

The Grain Bill (Also includes extracts, sugars and adjuncts)

Note: If extracts, sugars or adjuncts are not followed by an exclamation mark, go to http://www.biabrewer.info" onclick="window.open(this.href);return false; (needs link)

85.5% Munich Malt 3816 grams = 8.41 pounds
3.7% Amber malt 164 grams = 0.36 pounds
3.5% Carafa special III 156 grams = 0.34 pounds
2.4% Biscuit malt 109 grams = 0.24 pounds
3.7% Chocolate malt 164 grams = 0.36 pounds
1.2% Caramunich I malt 55 grams = 0.12 pounds



The Hop Bill (Based on Tinseth Formula)

27.5 IBU lubelski Pellets (2.9%AA) 60.8 grams = 2.146 ounces at 70 mins
2.7 IBU lubelski Pellets (2.9%AA) 12.3 grams = 0.435 ounces at 15 mins







Mash Steps

Mash Type: Pure BIAB (Full-Volume Mash): Saccharifiaction for 90 mins at 67 C = 152.6 F

Strike Water Needed (SWN): 22.79 L = 6.02 G 68 C = 154.4 F




Mashout for for 10 mins at 76 C = 168.8 F




Miscellaneous Ingredients

#VALUE!






Chilling & Hop Management Methods

Hopsock Used: n

Chilling Method: immersion (Employed 0 mins after boil end.)

Fermentation & Conditioning

Fermentation: Wyeast 2633 oktoberfest for 14 days at 12 C = 53.6 F






Condition for 77 days.


Special Instructions/Notes on this Beer

I was aiming for 8% and the oktoberfest blend should tolerate 9% so not sure what happened don't want it too dry.

Your DP assuming your Munich is around 40 is on the low side but with your 90 minute mash should have converted.
Personally I would warm the ferment a bit and leave it there, the bulk of it is done so the warmer temp shouldn't affect too much