Hello Brewers. I'm newer to home brewing and have several DIPA's on the go. A recurring problem seems to be a slow/stuck fermentation. My temps and ph during mash are, by my measurement, extremely close to my targets. I ferment at 19C (66.2F) and have been using a dried yeast (US-05) rehydrated with room temp. water for a couple of hours. fermentation always starts well but seems to stall at 1.035-1.04 SG. I'm not hitting the panic button yet but i'm getting mildly frustrated with hitting all my targets except FG. Is there a better yeast i should be using or a better pitching method i should be looking at?