I'd try it out and see what you think flavor and texture-wise before repitching if you're getting close to where you want it. I've seen some high gravity brews get pretty low off of the initial pitch, and ultimately, if it tastes good, why mess around with it? Any new variable can potentially bring unwelcome change after all. Remember though, a brew that big is going to have some serious rawness in texture and flavor young out of the fermenter. I have a 1.130 'old ale' with Edinburgh Ale yeast that's along a similar progression and fingers crossed I won't be pitching high gravity yeast either!