To repitch or not?

Wanted to make a post to get some ideas from those of you that might have seen this before. I brewed a beer several weeks ago and it fermented down to 1.015 according to the recipe you add 1lb of inverted turbinado sugar to the secondary. I did that and when I racked into the secondary I made sure to swirl it lightly to get it all mixed up. However 5 days later and my gravity has not budged from 1.022 and the airlock has shown zero signs of activity. The only thing I can think of is that its gotten pretty cold in the basement overnight as low as 58f so I'm wondering if my yeast all dropped out and when I transferred to the secondary I left them all behind.

NOW I was thinking to repitch but the only dry yeast I have on hand is munich wheat beer yeast (this is not a wheat beer). I would just run down to a LHBS to pick up some new stuff but I'm in Germany and it's just not possible. I also have some yeast energizer on hand but not sure if thats going to help or not. Would you recommend using the energizer first swirl it and then try repitching? I was just worried that the wheat beer yeast would add some unwanted flavors to the beer and I'm also unsure of the amount I should use. 1/2 a package 1/4 a package?

here is the recipe I used if that helps anyone give me some ideas...

Recipe: Bugeater Oatmeal Raisin Cookie Amber

BJCP Style and Style Guidelines
-------------------------------

21-A Spice/Herb/Vegetable, Spice, Herb or Vegetable Beer

Min OG: 1.020 Max OG: 1.120
Min IBU: 12 Max IBU: 100
Min Clr: 2 Max Clr: 70 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 9.00
Anticipated OG: 1.048 Plato: 11.86
Anticipated SRM: 10.3
Anticipated IBU: 21.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Actual OG: 1.044 Plato: 10.97
Actual FG: 1.011 Plato: 2.82

Alc by Weight: 3.40 by Volume: 4.34 From Measured Gravities.
ADF: 74.3 RDF 61.8 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 79 %
Anticipated Points From Mash: 39.41
Actual Points From Mash: 41.50

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
16.7 1.50 lbs. Munich Malt(light) America 1.033 10
55.6 5.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
11.1 1.00 lbs. Flaked Oats America 1.033 2
5.6 0.50 lbs. Crystal 120 1.033 120
11.1 1.00 lbs. Turbinado Sugar Generic 1.046 0

Potential represented as SG per pound per gallon.

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Goldings - B.C. Whole 5.20 21.2 60 min.

Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.50 Tsp Cinnamon Spice 0 Days(fermenter)
0.25 Tsp Nutmeg Spice 0 Days(fermenter)
0.25 Tsp Cloves Spice 0 Days(fermenter)
1.00 Unit(s)Vanilla Bean Other 0 Days(fermenter)
6.00 Oz Bourbon Other 0 Days(fermenter)

Yeast
-----

White Labs WLP002 English Ale

Mash Schedule
-------------

Mash Type: Single Infusion Batch Sparge

Grain Lbs: 8.00
Water Qts: 12.00 - Before Additional Infusions
Water Gal: 3.00 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.50

Tun Thermal Mass: 0.00
Grain Temp: 70 F

Dough In Temp: 0 Time: 0
Saccharification Rest Temp: 154 Time: 60
Mash-out Rest Temp: 0 Time: 0
Sparge Temp: 180 Time: 5

Total Mash Volume Gal: 3.64 - After Additional Infusions

Notes
-----

Toast the rolled oats at 325° F in a convection oven for 1 hours to achieve
a light brown toast.

Turbinado sugar addition will go into secondary fe
rmenter. Invert the sugar by mixing the sugar in ratio of 3:1 by weight wi
th water. Bring to a boil until sugar completely disolved. Add 1 tsp lemo
n juice and simmer until sugar solution turns clear.

Steep 1/2 tsp gro
und cinnamon, 1/4 tsp fresh grated nutmeg, 1/4 tsp whole cloves, and 1 spli
t and scraped vanilla bean in 6 ounces bourbon until time to keg. Strain
bourbon and add to keg to taste.

There's yeast in the fermenter, as it's just about impossible to remove all of it. Try warming it up to 18-19C.

Tried that...and got nothing. The hydrometer read a consistent 1.022 for many days. So I finally just took some of the yeast energizer and warmed up some water in a sanitized glass then rehydrated about 1/4 of that packet of danstar munich yeast and pitched it in. 12 hours later I was down to 1.019 so hopefully it will keep on truckin.