So I decided a few weeks ago to make what I am calling a garbage beer. I am transitioning to all grain and wanted to purge every last grain/extract/sugar that I had in the house. Obviously I had no style in mind. Aside from the grains that I added (which included 2 lbs of chocolate malt), there was about 4.5lbs of malt extract, 4 lbs of cornsugar, and 5 lbs of honey. My starting gravity was 1.128 and I pitched with champagne yeast(EC-118). In the 3rd day of fermentation it foamed out the airlock, oops. After 2 weeks, I transfered it to the secondary and the gravity was 1.053. 2 weeks later(today), I checked the gravity again it is still at 1.053. I would assume with the champagne yeast is would ferment almost completely. Is my fermentation stuck? Should I get another packet of yeast started, transfer to a new fermentor and pitch again? It is way to sweet right now.....