Ya I guess I should have given it more than 2 days at the higher temp. But it did not move down at all, still at 1.035. I misinformed on the estimated final gravity, according to beersmith it should be 1.029, so I am calling it done with the yeast that is in there right now. I don;t really want to add more yeast as others have suggested (good ideas though, including bonjour idea of getting slurry from my local friendly brewery). I would prefer the sweeter taste I am getting now. My new concern is bottling and not getting any carbonation. Since the bottles will be sitting for at least a year, do you think I will get any carbonation? I was planning on 2.2 vols.
If you don't think i will get carbonation, then is the next best thing to add a pinch of dry yeast to each bottle. That scares me. And if so, what yeast, would us5 be better than champagne yeast which would dry it out more?
Oy, thanks man!