I brewed an AG rye IPA a little while ago. Everything went really smooth. I mashed at 154 for an hour, got 4.75 gal into the fermentor at 1.066. My yeast was a rehydrated packet of Safale-05. Things started normally and I got a decent krausen, but after about a week it seemed fementation had completely stopped. I checked the gravity at 1.026, hmm. I gave the carboy a swirl and things started to bubble mildly but regularly again. Thing is, its still bubbling at the same rate another week later, and I checked gravity today at 1.026! It hasnt changed at all. On the plus side, the sample tasted awesome, a tad sweet, but still good. So how can this be? Is there anything I can do to get the gravity down to a normal range?