Hector:
I'm glad you've read up on Palmer. His advice is generally pretty good. Here's my last advice on the whole matter: Start over.
What I mean is this: Pretend it's your first batch of beer ever. Make it with fresh extract and hops, pitch half a packet of dry yeast in it, put it in a cool, dark place, and ignore it completely for two weeks. Don't look in on it to make sure of anything. Don't taste it, smell it, or take a gravity reading after you pitch the yeast. Simply let it go for at least two weeks. You can even let it go longer without any serious worries*. After two to three weeks in the primary fermenter, bottle it, condition for three weeks at room temperature, and then and only then refrigerate and taste.
Yeast are dumb little organisms, except for one thing: They have more than 4,000 years of experience and untold generations of selective "breeding" to do three things: Eat sugar, fart CO2, and pee alcohol. Man was making beer for thousands of years before modern society, the internet, scientific equipment, sanitizers, hygrometers and all the rest. The Abbey brewers named yeast "Godisgood" because they didn't really know what it was or what it did, only that they needed it for brewing.
You have to let the yeast work according to their timetable. Yeast don't have an internal calendar and aren't smart enough to know if they've been in the fermenter five days, twenty days, or for nine months. They don't care what the specific gravity of the beer is. They eat sugar until the sugar is all gone, then they go to sleep.
We people, with the illusion of control, can only do harm by opening up the fermenters and rooting around in them until the yeast are done with their job. All you can do is give the yeast the proper environment, then wait.
So, that's my suggestion. Keep up your very good sanitation practices, stop worrying about infection, and ignore your beer. The yeast will reward your indifference with good beer.
*Due to a boneheaded move by my neighbor, we once let his half of an 11 gallon batch of beer sit in the primary fermenter in his basement for nine months. While I don't recommend it and the beer was over-aged, we eventually bottled it and he drank it. It wasn't great beer, but it was OK beer, even after being completely ignored for 3/4 of a year.