Stuck fermentation or just needing to wait?

[meridianomrebel]

I'm doing my first pilsner, and I'm worried my fermentation has stalled (or perhaps I'm just being impatient).

OG: 1.048
Expected FG: ~1.011
Yeast: WLP815 (with starter)

05/30: Pitched at 48F.
06/11: Gravity reading was at 1.019. I bumped the temp up to 50F as the gravity had been reading at 1.019 for two consecutive days.
06/14: Gravity reading was still at 1.019. Bumped temp to 55F.
06/17: Gravity reading is still at 1.019.

So, it's been nearly a week since the gravity has moved on this. Should I go ahead and bump the temp up to 62F to see if that'll get it to move, or do I need to look at possibly pitching another batch of yeast?

Gravity readings during fermentation was from using the Tilt Hydrometer. Today I pulled a sample and use two glass hydrometers I had to verify that it's not just an issue with the Tilt - both verified that the Tilt is reporting an accurate reading.

 

[Revvy]

If it were an extract batch I'd say "1.020 curse"

Yeah I'd kick the temp up a bit and maybe give the fermenter a swirl to get the yeast awake.

 

[meridianomrebel]

It was AG (BIAB). I'll go ahead and bump the temp up and swirl it around.

 

[Revvy]

How accurate is your thermometer/ability to hold temps? Could you have produced more unfermentables than you intended to?

 

[meridianomrebel]

I can hold temp within +/-1F. I am using a BrewJacket Pro with it. I'm gonna wait it out a few more days, and if no change I think I will probably repitch. Just haven't run into this problem before.

It's always possible I ended up with more unfermentables, but I kept a very close eye on my mash temp, and I stayed pretty good on that. My temp gauge on my kettle has always been accurate, but perhaps it's off now? I can check it with my digital thermometer next brew day to make sure it hasn't gotten out of whack. The recipe I used was Gavin's German Pilsner.