Removed from primary too soon?

[countrybrewing]

I'm brewing an old ale and moved to secondary (following the directions instead of reading here with regards to the need for the secondary) way too soon (no excuses, I simply screwed up).

2/22 - added yeast - OG 1.083
3/1 - moved to secondary and added oak and the final hops - gravity was 1.048
3/11 - checked the reading and it was 1.032
3/16 - reading is still at 1.032

The temperature is a constant 68F and the yeast was Wyeast 1099. Malt was 12 lbs of liquid and 1 of dry.

As I see it my options are: 1) wait longer and hope something happens while risking an overpowering of oak/hops
2) pitch new yeast into secondary or back in the primary to remove the oak and hops - possibly risking oxidization
3) bottle - possible risk creating some bombs

I'd love to hear your opinions - preferably in rescuing this brew and not on my stupidity

 

[unionrdr]

With an OG of 1.083,I think that 1.032 needs to knock off a couple points yet. If there's some settled yeast in the bottom,swirl it up & see if it gets going again.

 

[countrybrewing]

Thanks. I'll give that a try and see what happens.

 

[kevinb]

The attenuation for that yeast should be about 70%. Based on your numbers, you are only at 61%.

If it were me, I think I would re-pitch if it does not re-start.

 

[countrybrewing]

I have a couple of days until some more yeast arrives so if the shaking doesn't wake up anything, I'll go ahead and repitch.

Thanks for your advice