Stuck fermentation...What to do?

My Holiday Spiced ale is stuck at 1.041 (from 1.068). It's been in primary for 2.5 weeks. Took a hydrometer reading on Saturday after the krausen had fallen expecting for it to be done. When it read 1.041, I swirled the carboy and put it away. Peaked in on it every now and then and saw what I thought was more krausen forming (see here https://www.homebrewtalk.com/f163/whats-up-krausen-144781/). I took a hydrometer reading today at lunch and there hasn't been a change...
It has said between 67 and 69 degrees the whole time and I don't really have anywhere warmer to put it. I've got a packet of Nottingham, a packet of S-33, and a packet of Munton's (Midwest keeps shipping Dry yeast even though I order and get the liquid too). Should I rehydrate and pitch one of these or go to my LHBS and try and find a packet of the Wyest 1338 that I pitched to begin with and make a starter with that? Waiting doesn't seem like it's doing anything...

I think you've identified your two options - raise the temp and/or repitch. Good luck!

OK, I hydrated and pitched the Notty into it this morning. I'll give that a couple of days before I take drastic measures.