So to report back:
I set 1084 at 59-60 ambient for about 4 days until fermentation started to slow. I then moved to 67 ambient for 4 days in hopes that it would finish up and clean up. I then put it back at 59-60 for 6 more days until I had a free Keg to rack it to. Racked today.
Taste was pure stout, dry with roast up front, showing more chocolate as the sample warmed. Though I'm no Cicerone, there was no diacetyl that I could detect.
I only got 63% attenuation. Hmmm. Maybe 59-60 ambient was too cold? Maybe it just wasn't a fermentable enough wort? My guess would be the wort, mainly. But probably a combination. Mash was 152.
Taste was very promising though, so I still believe this will be a good beer. Maybe just an Irish Stout instead of an Irish Extra Stout.