I've never brewed with it, but I've heard a lot of mixed results with the San Diego super yeast. Some brewers swear by it, others say it takes a generation to really get going, and still others have problems with attenuation like you are seeing. Rousing and bumping up the temp seems like it would be the way to go.
By the way, what did you do for oxygenation? Since I don't have O2, I will aerate my really big beers a second time about 12 hours after pitching. Yeast are going to have some heavy oxygenation demands in a big beer like this.