Sorry, I'm late answering this but here goes.
The first issue is to determine if you are stuck or done.
What is your recipe, mash profile, brands of extract used, fermentation temps, how much yeast pitched, which yeast was pitched, what was your OG, and what are you FG readings (you should have several over a few days), where the readings by hydrometer or refractometer, and what were the temps of the gravity samples.
Each and every one of these item can impact the perception that you have a stuck fermentation, so to properly answer this we need a lot more data.
Fred
