I brewed a Bend Hop-Head Imperial IPA clone last weekend and had an OG of 1.068 and pitched 2 packets of Wyeast 1968. On Wednesday, I took a reading and it was 1.020 at 73 degrees, then today I took another reading and it was at 1.020 at 67.5 degrees. I dry hopped 1.5 oz of cascade hopes as well. I did not rack into a secondary.
My questions, is my fermentation stalled? If so how would you suggest getting it unstuck and going again?