As you know, I was going to add more yeast to my seemingly slow fermenting wort.  Which I did.  Then the reaction completely stopped.  I was a little freaked out and definitely confused.  So, I grabbed my well-worn copy of The New Complete Joy of Homebrewing, and went to the Appendix titled “Troubleshooting – Problem Solving and Bad Beer”.  There I found a section on prematurely stuck fermentation.  Charlie’s answer, “Stop worrying”.  Many malt extracts leave a certain amount of unfermentable content in them to add more body to a beer and that it would not be impossible that a beer with a OG of 1.038 finished with FG of 1.013 or even higher gravity beers that began at 1.055 finishing at 1.025.

So, I’m going to follow the advice of another homebrewer and siphon out enough wort to check the specific gravity.  If it’s in an acceptable range, I’ll bottle it.  Otherwise I might need to come up with a new plan.  Check back and I’ll keep you posted.  (Honest, brewing beer is usually not this difficult)