1469 is a top-cropping yeast. It will develop a sort of "secondary krausen" after fermentation finishes. That's the yeast rising to the surface, which it does instead of settling out at first. That second krausen will be doughy--like pizza dough--and it will hang around forever. Professional brewers will skim the yeast off the top at this point and reuse it. Some people claim that it's the ideal way to harvest top-cropping strains.
But what to do if you're a home-brewer fermenting in a bottle? Some people rack from underneath it, but I just let it go until the krausen drops. For me, this is usually after two weeks or so. If it's taking longer in your case, perhaps it has something to do with the recipe, as the other poster suggested. Or maybe it's just taking its time. That happens, too.