Get my FG down during lagering

[BandT]

I brewed some Lakeside Lager about a month ago, had it fermenting at 55 degrees for 10 days, D-rest for 3 and now in a 40 degree cooler. Stupid me just trusted that 10 days would suffice to get the gravity pretty close to my target FG and didnt actually check it. I did taste it and thought it was fine, but I was pretty cloudy that morning and could be mistaken

Well it's been lagering at 40 for about 3 weeks now and decided to check on it..gravity is 1.023 and it tastes sickeningly sweet, like cheap white wine. Can I fix this by bringing it back up to room temp for a while? Should I pitch more yeast? Is it trash? Thanks for any advice!

 

[twistr25]

I would first try to warm it back up, see if you can rouse the yeast and knock off a few more points. I'm not sure at this point that you would want to add more yeast.