Brewing a porter, pitched my yeast and started with a 1.056. My air conditioner broke for 1 day and the beer got to about 80 degrees after about 1 1/2 weeks of fermentation. Beer has been sitting at 1.036 for two weeks now. Can I repitch? Or is it needing to be dumped? And if I can repitch, does it need to be transferred to a new bucket first?
There's no reason to dump a beer that isn't contaminated. After 1.5 weeks and a trip to 80F, the beer should be done fermenting. And warm temps late in fermentation have little impact on flavor.
You can try stirring up the yeast, but a re-pitch of active yeast is probably worth doing. If you can make a starter that would really help, since the partly fermented beer contains no oxygen.
Transferring is unnecessary, and risky with the residual sugar still present.