First, fermentation as the sticky at the top of the beginner's forum states, can
take up to 72 hours to even begin. So there's no need to repitch if you had fermentation start at 30 hours. That's really good.
Secondly how are you judging how active fermentation is? By the airlock? If so, your rate of airlock has NO correlation as to whether you have a good fermentation or not. An airlock is NOT A FERMENTATION GAUGE, it is only a vent, a valve to prevent EXCESS CO2 from building up and blowing the lid off the fermenter, it is nothing more. You can't judge rate of fermentation, or even if you have fermentation based on what an airlock does.
in fact, there really IS NO SUCH THING as a good or bad fermentation, there is ONLY FERMENTATION. If you have fermentation, then you don't need to add any more yeast.
New brewers have a tendency to feel they need to hover over their fermenters, and "fix" things, even when nothing needs to be done.
There is absolutely NO REASON to waste a packet of yeast. You have fermentation...that's all that matters.
At this point, I bet all you REALLY need to do is,