I'm guessing you finished/figured this out since it's 2 months ago and I finally checked this thread again, but here's a couple suggestions for next time:
1. Try swirling the beer - take the whole carboy/bucket and slosh/swirl everything around. Don't worry about oxidation, as there's no oxygen in the carboy to oxidize with (assuming you don't ever open it). Reason for this is that sometimes all the crap that settles on the bottom can limit how much yeast is actually exposed to the wort. It worked on my last IPA to help bring the gravity down that extra 0.010 to where I needed it.
2. Some of these enormously big beers need a pack of yeast nutrient to keep everything going at such a high Alcohol content. Even prior to the thing finishing it's way up there. It's probably still really sweet due to all the sugar additions, maybe next time you'll have to titrate the sugar additions a little more closely, since everyone's methods, environments, etc. are all different.
Hopefully it all worked out well, since I know this is an expensive beer to have ruined :/