2.5 weeks ago I brewed what was supposed to be a 1.100 OG ale (June Zymurgy Lagunitas Brown Shugga' clone). My 60 minute mash was 2o under, @ 153o instead of 155o. I used a stir plate and pitched a 1800mL starter, per Mr. Malty, at 59o, and have slowly been warming it up since then. It's currently up to 66.
My issue is I've been stuck at 1.040 for about 5 days now. I added some yeast nutrient and roused the cake twice. I'm probably answering my own question, but could being 2o under lead to such a difference in readily available sugars that my FG could end up being so high? Should I raise the temp to the low 70's?