I'm still new at this, but I've done a lot of reading. It seems to me that X amount of yeast can consume sugar at a rate of Y, as a constant. Higher OG beers have a lot more sugar to eat, so it will take longer to build the colony big enough to tackle it. That's why a lot of people recommend doubling up your starting yeast for higher OG beers. They'll get there though, its just gonna take a while. Airlock activity is a very inaccurate way to check fermentation progress. Taking gravity readings is really the only way to know for sure. If you didn't take an OG, your recipe should show an estimated OG and FG, you can use that as a gauge as it should be pretty close. If you don't have a hydrometer, I'd just be patient. VERY PATIENT. When Ferm is done, the beer will wait on you, especially if you rack to secondary.
Feel free to take my advice with a grain of salt. I notoriously post newbie questions here on HBT. Also, you vets, don't hesitate to slap me down if I'm completely wrong! You won't hurt my feelings!