Originally Posted by shotgunsteve
Thanks Yooper, appreciate the quick advice. I agree that in the future we'll avoid complicating the process unnecessarily until we have a better grasp of the process and effects of changes.
To save the batch, the owner of the local home brew supplies shop recommended starting another batch of the same brew, and once this is racked from the primary into the carboy - we will then take the original stagnant batch and siphon it back into the primary from it's carboy, onto all of the residue from the second batch. They think that this may provide some active yeast to help quickstart the process again to drop things a bit.
I wouldn't. First, it's not uncommon for extract batches to finish at 1.020. It's just due to the level of unfermentables in the extract. So, you're right there.
Taste the beer. Just use a sanitized turkey baster or wine thief to take a tiny sample. I bet it tastes fine, and will taste better once carbed up.
I think you're risking far more by manipulating it than simply leaving it alone and making a new (different) batch.