Fermentation stalled at 1.070

[Comfort_Zone]

If I'm brewing a beer over 1.100, I will brew the beer to 1.100, let it ferment pretty far down, then slowly add additional sugar over a few days time. Otherwise the yeast might not be able to handle it.

This is pretty much what I do. I only start adding dextrose once I'm less than 10 points from my targeted FG.