My prohibition brew stuck at 1.02, thoughts?

[timewasted]

Someone gave me a couple of cans of Premier malt extract, so I decided to try a prohibition style brew with it. My recipe is 2 cans of extract, 32oz of Karo syrup. Then I pitched Fleischmens bread yeast on it. I was going to bottle this past weekend (after 2 weeks in primary) but the gravity was at 1.022. I tasted it and it was sweet. I racked into secondary and put it on 4lbs of strawberries, added some yeast nutrient and enegizer, then repitched more bread yeast. It's a few days later now and I am still sitting at about 1.02.

I guess my question relates to the bread yeast. Does it poop out about 3.7 ABV? I was thinking I might run by my LHBS and grab some Safale 05 and try to get it to finish out.

 

[barrog]

Bread yeast should be able to get up to 10ABV or so. Whats your fermenting temps? Could also be all the extract. Whenever I do an all extract beer I always seem to end around 1.020.

 

[timewasted]

Interesting. I'm fermenting at about 70 degrees. A little warmer than I would like, but I would figure it would be a little more active than not. It may just be the way this beer is going to end up. Hopefully the strawberries will help the flavor.