Well to update there's a bit of a "wrinkle" in the progression of this brew...
It's day 8 and I went to toss in the dry hops today, an ounce of willamette in a weighted sanitized nylon paint bag. I've been dry hopping my beers after 8-9 days and leaving them for another week for a while now, and it's always done by then, and the beers have been coming out fine. However, today I see that the krausen hasn't fallen yet. It's still foamy and yeasty (and smelled yeasty). I didn't want to leave it open for very long, and I didn't have a sanitized wine thief handy, so I didn't sample it. I went ahead and dropped in the hop bag anyway. Might be a waste of hops but I am not worried about one ounce of hops. I can re-dry hop again if needed.
It seems though that this one got a very slow start on fermentation. I cannot think of any reason why this happened. I used dry yeast, rehydrated, same as I have done multiple times. Temperatures were fine, the wort was slightly warmer than the yeast upon pitching, and the closet is dark and about 68-69F.
I'll leave it another week I guess then sample it. Not sure what went on here. Any ideas?