Just an FYI follow up.
Your beer flavor profile was set the first 72 hours into fermentation.
If needed adding a neutral yeast now will not affect the final flavor profile.
Lalvin EC-1118 is often referred to as the champagne yeast.
Dry yeast so no additional oxygenation required or recommended.
Alcohol and pH tolerant.
Super easy to use.
Many large commercial breweries have used champagne yeast, Goose Island, Ommegang, Samuel Adams, etc.
I personally have found attempts to rouse the yeast in an unfinished fermentation to be worthless (in my hands at least).
If the beers flavor profile is good, I would try to salvage.
I always attempt salvage before dumping.
I brew 12 plus gallons at a time.
Any beer I brewed, for any reason, that was under attenuated was salvaged (well attenuated), and drinkable.
If salvage does not work well, then dump is my method.
In 25 plus years of homebrewing I had at least several under attenuated beers.
Seems to happen when I experiment with a new brewing technique (in search of perfection).
Got a BGS right now going thru this same protocol after experimenting with LoDO.