Wow, I just don't get it. I aerated with pure O2, pitched a starter for one and harvested yeast for the other, mashed at 153...had a 1.044 bitter stop at 1.014 and a 1.065 IPA is currently at 1.021 after a week and a half. I'm perplexed. The only thing I can think of is the fact that it's a rather flocculent yeast and I can't get temps above about 64 right now.I don't usually plan my beers out that far in advance. It's usually what I'm feeling or what I think will be good in a month or so. I plan to do a Maibock, then a brown ale. But it could change at any time. It's too cool in my house for Wy1469 to properly attenuate I think (which is what I have for harvested ale yeast). Can't raise it to 68. Which makes me think I should be brewing more lagers and steam/hybrid beers.
I usually use 1469 around 60-62F, and it has always attenuated quite well, IME. I obviously don't know what your conditions are like, but thought I'd throw that out there.
Hmm, that is weird. I pretty much make the same gravity brews as you have made, and they always finish at 1.010 or lower, even at that lower temp. Looks like you would indeed need to wait for higher temps to see if that is the culprit.