I'm currently fermenting a spiced dark lager with an original gravity of 1.064. I began fermentation 2 weeks ago today with a White Labs 830 yeast that I made a starter with. The yeast was a bit old, so I wanted to make sure the starter was going well before I pitched it into the wort. However, this was my first starter (and lager for that matter), so I may not have produced a large enough yeast batch. Fermentation did start vigorously within about 12 hours after pitching.
A couple of days ago, all signs of fermentation have slowed dramatically. The airlock passes a bubble maybe once every 5 minutes. Taking a specific gravity reading shows a steady level of 1.0333 which gives an attenuation of only about 40-45%. The primary fermentation stage for this recipe called for 4 weeks at 50F, so I'm still 2 weeks before that. At this point I'm thinking I didn't have a large enough yeast starter made.
I've got a packet of Salflager w-34/70 yeast which is similar to WLP830, so I was thinking of racking to the second fermenter and pitching this dry yeast.
What's the right thing to do at this point? Just be patient?