Hi guys, i‘m just in the process of fermenting my first bohemian pilsner. And not without issues. The first trippingstone was the spargewatercalculation of Beersmith that was beyond off. This quenched me to a starting OG of 1.044. The worth was extensively airated and pitched with a fully fermented 5L starter (48h in DME). 2 weeks have passed at a temp of continuous 17C (i have no possibility to go lower without being kicked out by my girlfriend) and the fermentation seems to be stuck at 1.024. Do you guys have any advice on how to proceed? Shall I just let it sit on primary or dump the yeast and repitch it to my conical?