I have a beer that seem to be stuck at 1.042. I must admit i underpitched by pulling a couple of samples with my sanitized turkey baster from an actively fermenting culture of Pacman instead of ding a starter. My gut feeling is telling me that i may have a high percentage of unfermentables. I steeped my grains for 30 mins at 155F. But I think I crushed them a bit too much. Will crushing grains too much cause a stuck fermentation due to a high percentage of unfermentables?