Fermenting question

I brewed a Czech style pilsener in Mid December. I let it ferment at 65 F for 24 hours. Then I cooled it to 50 F for the next two weeks. Then I transferred it to secondary four 4 weeks at It has been cycling from 35.7 to 40 in my garage. The beer thief went in to hiding, so the gravity was not taken then. I brought it inside to bottle. The gravity is 1.041 (starting was 1.055). It isn't contaminated, it is a sweet liquid. I chose to add Safale 5 and will brew it at 68F to try and salvage it.  Any ideas why it didn't ferement?

What type of yeast did you use. 50 degrees is a little cold for ale yeast and 24 hours at 65 degrees is a little short on time for fermentation. 50 degrees would be fine for a lager yeast.

+1, next time keep it around 65 for at least a few days, or until fermentation is complete.