Stop messin with it...lol... just forget about it for at least another week. These days I don't even bother looking at them for like 3 weeks. There's absolutely no need to take daily gravity samples. Heck there is probably still krausen after a week. All you are doing is increasing oxygen exposure and increasing the risk of infection from poor sanitation or airborne bacteria. You are only at 63-64% attenuation right now which is real low. If the fermenter is colder than say 58° warm it up a few degrees, and gently rock the primary around to stir up the yeast. Its a low flocculating yeast to begin with, so I think the problem is just time.
Oh... have you calibrated your hydrometer? If its reading high then your OG and FG numbers will be out of wack. I think 1.068 may be a touch high for the ingredients you posted, and 1.025 is definitely high for FG numbers.
"A single-point calibration
If your hydrometer is properly calibrated, it should read 1.000 when floating in pure water. Because the density of water changes with temperature, hydrometers are meant to be used at a specific temperature (either 60 °F/16 °C or 68 °F/20 °C). This temperature is almost always printed on the slip of paper inside the hydrometer. Tables that take temperature into account can be found in most beginning homebrew books.
So, to check if your hydrometer accurately measures the specific gravity of water, simply float it in pure water
(distilled or reverse osmosis water) at the correct temperature. Spin the hydrometer to dislodge any bubbles that may be clinging to it and bring the test jar up to eye level.
You will see that, in the middle of the test jar, the water will be level. However, it will climb up the sides of the test jar, making the liquid surface look like a “U” or smiley face. The curved surface of a liquid in a container is called a meniscus. When reading your hydrometer, take your reading from the lowest point of the meniscus — the point where the liquid level intersects with the hydrometer scale gives you your reading.
If you’re lucky, your hydrometer reads 1.000 at the specified temperature. If it reads either higher (1.001 or more) or lower (0.9999 or less), simply add or subtract the amount of error from your readings in wort or beer. For example, let’s say your hydrometer reads 0.998 in pure water at 60 °C (its calibration temperature). This means that it’s reading two “points” low and you should subtract two “points” from any reading you take in wort or beer. In other words, if your wort reads 1.050, your corrected reading would be 1.048."
