Inland island yeast

Has anyone used inland island yeast yet? I brewed a Belgian Dubbel almost two weeks ago and I'm only about 50% attenuated and fermentation is inactive.
I was told I could pitch this yeast without a starter and it would do fine, should've used a starter. I used the Belgian monk yeast. I'm wondering if I should just pitch again and hope it cleans it up to FG??

 

I'm using the INISBC 294 in a saison and after four days I only see good things. Fermenting away wonderfully. Had a krausen and great activity at 12hours, naturally rose to 77f in a 71f room. I'll update on the finishing and taste.