Fermentation Stuck ?

[LabourToRefreshment]

I have a Geordie Scottish Export which has been on for 14 days since I pitched the yeast. It's not in the warmest place, but fermentation started quickly enough. The fermentation seems to have stopped and the wort is starting to clear down from the top; not much in the way of bubbles on the surface. The SG has been 1014 for the past couple of days. Should I :

1. Prime the KingKeg and siphon off into it, on the basis that the pressure relief valve will bleed off any excess gas.

2. Give the wort a good stir.

3. Leave alone until the OG drops .

Thoughts?

 

[Neil1987]

It sounds like its finished my lager just finished at 1.016 was ment to go to 1.006 someone on here said it would be the spray malt that it would give a higher gravity than brewing sugar

 

[Cestrian]

You didn’t say what you’re starting gravity was or what yeast you used, but I agree with Neil, 1014 is a reasonable finishing gravity so it’s probably done after 2 weeks. I’d leave it another day or two and if it’s still 1014 rack it of into your keg.