Another Stuck Ferm - Yeast 'hulls' or Notty

So I'm brewing a Belgian strong ale and I am currently at 1.032 after 4 weeks.

It's a partial mash with the following grain bill:

35% 5.0# Pale Liquid Extract
21% 3.0# Vienna Malt
21% 3.0# Munich Malt Extract
7% 1.0# Aromatic Malt
7% 1.0# Special B Malt
4% 10oz Wheat, Torrified
4% 8oz Victory Malt
(1 oz each of vanguard, crystal, and hersbruck hops)
Mashed at 155 for 75 minutes. Original gravity was 1.086

I used a platinum white labs abbey IV yeast. Made a starter that worked well and kicked off big fermentation in about 6 hours. I just checked it after 4 weeks to see if I could bottle soon. It should be down in the high tens but instead was at 1.032. It's been fermenting in a 70 degree room and I've already roused it after week 2 (and again today).

I did an IIPA around the same time using the same pm technique and went from 1.084 to 1.012 in 4 weeks using safale. I think my mash is solid (despite low eff) and expected better from the platinum yeast...

My question is: should I attempt adding yeast hulls (the 'brewer's yeast' in health food section) or should I dump in the pack of notty I have in the fridge. My goal is of course to get the gravity down but also to preserve the flavor of the abbey yeast.

Thanks for the thoughts,

KAS

Consider raising your fermentation temp by a couple of degrees.

Thanks, I did already move it to about 73/74 but have not seen a change in the past 2 days. Hopefully that's all it needs and I'll give it another week there...