the wort was properly aerated, i used wyeast 1084 irish ale yeast (sorry i neglected that information in my post).
this is my first stuck fermentation, no stater was used, this will probably prompt me to begin using them, however, I have not had an issue with any other beers.
i know air is bad at this point, what do I do th agitate, a gentle swirl like action?
what is the danger of bottleing at this point? I mean it is approx 4.5% at this point, is that a bad idea?