A couple of my local beer friends and the beer shop said I should try Champagne yeast. I told them to story on how my beer is stopping so quickly, and he basically told me if the Champagne yeast cant do it, then nothing really can. So I used it as my last resort, and it brought it down to ~1.032... Which tells me that there is too many unfermentables in my batch. Im going to keg it, and taste it. If its bad, ill toss it. But maybe it will be good, and just have a high gravity and low alcohol content.