several things to consider:
1). witbier yeasts can be a stubborn lot. that might be all it is. I generally plan on that with wits.
2). if you did not make a starter, you did not pitch the optimal amount of yeast and it may take longer
3). krausen and airlock activity is not always an indication that fermentation is still going on. some krausens, particularly on wheat heavy beers and some yeast strains can take a while to subside, if at all. CO2 can continue to degas long after the yeast has gone dormant.
4). I leave most ales 3 weeks if 1st gen (a little less if successively pitched) - I wouldn't think twice until next week.
5). Trust your hydro - if you're curious, take a sample and see where it is at. Personally, I'd just wait.