[bbump22]

I wonder what the OP decided to do?
Anyway, when I used LME I had a couple of occaisions when everything else failed to restart a fermentation and used amalyase enzyme to get the beer to finish.
I found that a half tsp per five gallons and a couple of weeks usually resulted in another 10 point drop.
While I only have a couple of data points, I never had any issues with over carbed beer or exploding bottles.

Whats OP mean? 

Im out of the loop.

[denny]

OP= Original Poster

[jjflash]

I would make a new yeast starter with dry yeast before pitching Beano/Amylase enzyme.  We all get stuck fermentations at some point in out brewing lives.  I personally have never found rousing the yeast, to kick start a stuck fermentation back on line, beneficial for me.  Make a starter with dry yeast - I use Safbrew T-58 becasue I am always brewing big Belgians.  Float the yeast in warm water then pitch into small wort starter on stir plate.  6-12 hours later pitch the entire active "restarter". 

The Beano/Amylase enzyme trick has worked for me. Though each time in my big Belgians it took several weeks of very slow fermentation. Can easily drop the FG way low, and is out of control until done.

Also, check the beer pH. If you screwed up somewhere and the pH is way off, then usually absolutely nothing may revive that dead beer.