Stalled fermentation with a38 ale juice

Hey everyone, this is my first post on this forum. I apologize if this has been posted and talked about before but I have t found a ton of information on how to fix this. I did a NEIPA last Sunday, and pitched my a38 ale juice yeast at 70 degrees without using a starter. OG was at 1.065 who was under shot, (I’m still pretty new at this). Now, a week later I had very little airlock activity and the yeast was super active for the first four days. I’m stuck at 1.032, and my basement is around 67/68 degrees. Is there any way to fire them up again to get a few more points out of it? Warming it or disturbing the yeast cake? I’m using a fermzilla and when I dry hopped I’m wondering if I removed too much yeast with the trub. I dry hopped at five days via the collection bottle (and purged the O2 of course). I haven’t ever had a problem with attenuation brewing west coast style IPAs so this situation isn’t something I have experience with. Thanks for any input.

 

man I’m so grateful that you just educated me. I was ignorant to not research it before buying, and not knowing that alcohol content affects refractometer readings for a final gravity... I just invested in one after my hydrometer broke. I took both measurements with a refractometer and the OG I undershot by quite a bit.

 

I know that was a typo but if you’re asking about stuff like wheat and flaked Oates? It was about 2 pounds out of 18, the rest being two row and Vienna. I don’t have the exact bill on hand at the moment I’m out of town for work.