With the extensive steps that you've taken I might start looking at a different cause as the culprit.
Maybe the wort had a lot of unfermentables/unconverted starch. I know that if you mashed at 149 for 75 this should definitely not be the case but if you repitched with 05 and then pitched onto an entire cake that, I assume, had no problems digesting the available sugars in the last batch, then stuck fermentation seems less likely than a miscalibrated thermometer reading 10 degrees low.
Maybe you can add some amylase enzyme and break up some of those unfermentables.
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