The problem is clear. Your thermometer is wrong. You need to measure in degrees Fahrenheit for beer to work.
Goose: I think it's safe to say that all home brewers aerate their wort. Some more effectively than others. I bet many don't even know they're doing it but it's happening at least to a certain extent. At the same time, the assumption that nearly all AG brewers are using an air pump or O2 tank is a little far fetched. Logic would say the majority of the brewers here are using the simplest of setups with a minimum of equipment. As simple as an air pump would be, it's well beyond the scope of the majority here. That would be like assuming that since there are so many posts with extravagant brew sculptures that nearly all brewers are using these rigs.
From an expert...
"Apparent Prematurely Stuck Fermentation - More often than not you're worrying. Many malt extracts are designed and produced to have a dextrin (unfermentable) content. This gives body to the beer. Some very fine all-malt extract beers will begin fermentation at 1.038 and finish as high as 1.013. Other high-gravity recipes will begin at 1.055 and be ready to bottle at 1.028. Aeration of the wort and choice of yeasts will make some difference, but usually minimal. Roll with the punches and bottle when fermentation has stopped or is negligible." - Papazian; The Complete Joy of Home Brewing, 3rd Edition; pg 359