Hi Brewed a vienna lager 2 weeks ago. Aiming for 1049 OG and achieved it. However, after nearly 2 weeks the hydrometer reading still only says its 1040 - still plenty of sugars in there and its been like that since 4 days after adding the yeast. I have upped the temp a little, given it a gentle stir and added more yeast but still no change. Yet there is still a layer of krausen on top. Experience would tell me that there is a lot of unfermentable sugars in there and i do remember that for some unknown reason my strike water went in at too high a temperature, 80 degrees Celcius acroding to my brewing unit. alarmed at this i gradually got the temp down over 20 mins to 64 degrees via some ice cubes and cold water. Is that enough of a high mash temp to warrant 30 points of unfermentable sugars? if so is there anything other than chuck it away and start again...?? any help / advice much appreciated.