I made the rye Maibock with the Munich II yeast. I followed the directions during the mash and held temp within 2 degrees. I hit 1.066 SG and everything seemed good after the boil. I had a 2 step starter for the yeast, nutrients, oxygen for the wort. It has been kept at 50 for 4 weeks total now. After 3 weeks I took a gravity reading and it was 1.031 so I added another pack of the Munich II. After an additional week the gravity is now 1.030. I have never had a beer stop this high before.
Any suggestions on what to do here? I wanted to move to secondary to start lager but don’t want the beer to be ruined.