this was my first try at an all grain brew, i'm making a beltian white. I used 6 lbs 2-row, 3 lbs malted wheat, 1 lb 20l crystal... mashed at 155 for an hour. I had a lot of screw ups, i had a stuck runoff and screwed around a bunch trying to restart it probably got bad efficiency.. anyways my OG was 1.039 and it fermented like crazy for 24 hours down to 1.022.. then stopped and stuck there for 3 days.. i tried rousing the yeast a few times during that, but nothing happened.. so then i brewed up 1 gallon of extra wort with light dme and put in some yeast energizer and brought it back to 1.03 and it fermented good back down to 1.022 and stuck again... is that all i'm going to get out of it?? is that just unfermentable sugars or what.?