Big beers will take longer. Don't get into a rush to rack it off the yeast. You need the yeast contact. Rousing it up a bit will help as will warming it up a bit. Just be patient.
Thanks Bug. I think I just needed reassurance. High-gravity beers and attenuation remains an on-going learning process for me since I started brewing. I've gotten it under raps for the most part, but manage to run into issues once in a while. This time I ASSUME I pitched plenty since I pitched fresh, rinsed yeast from my previous batch. I "washed" the yeast basically the way Brewing TV-style. Both beers got about 1-min of O2 and kicked off FAST. I've been rousing daily since day 9 (yesterday was day 14). I think I'll start warming them up a degree or two per day from here on. I planned to leave them on the yeast 4-5 weeks total or until fully fermented.