Everyone has let this go too far with out knowing the actual recipe. Can you tell us ALL of the ingredients and water volumes so that we can make educated directives?
As a side note, I would highly recommend John Palmers "How to Brew" that can be found for free online via a quick Google search.
Generally your recipe calls for X amount malt, hops at different times, and x amount of water. You have already showed us your yeast. So the other details really are necessary to advise you moving forward.
I did stumble upon John Palmers book, but I went for Papazians book. The complete list of ingredients is a follows
2 Gallons water boiled for wort.
3Kg Dried Malt Extract
1oz Hallertau Magnum 15% boiling hops
Boiled for 45 minutes after addition of Hallertau
1/2oz Fuggles 5.5% finishing hops
Boiled for 15 minutes
Transferred to fermenting bucket with agitation.
Volume topped to 5 Gallons with cold water.
Cooled to room temperature (approximately, was a little warm. Didn't know how long it would take to cool, thought the cold water would do the trick. Apparently, it takes quite a while if you dont have the right equipment (like a big sink or a bucket)
Problem was, I had already rehydrated my yeast so I panicked and pitched it before the wort had cooled completely.
Waited for the fermentation to start, there was no bubbling in the airlock, so I panicked again. Waited 24 hours and repitched the yeast. There was a good level of krausen at this point. Found out later on that bubbling is not the only sign of fermenting.
Original gravity was around 1.080, which I think must have been an error because of improper mixing.
@chickypad pointed out that based on the amount of malt extract I used, the OG should be at approx 1.059. Two days later, the gravity came to 1.032 and its been at 1.032 since. Its basically been stuck at this level since Thursday.
I am not sure how to proceed now. Do I add more yeast to restart the fermentation? Would that work? Do I wait for a few more days hoping activity will start again? Will I be able to bottle the beer? How do bottle bombs happen, it sounds scary. There would be a lot of unfermented sugars and if i bottle it with priming sugar, would I not be inviting an explosion? Would the yeast be able to produce carbonation?
What is the way forward?
Thanks!!