First off, don't worry. The beer is fine if your sanitation is solid.
Large beers can take up to 30 days to finish fermenting. The stall point is suggesting that the yeast stopped with the simplest sugars in the wort and you still have maltose left to go.
Since you already racked it, I suggest getting another batch of yeast. Got a brewery or brewpub in town? Go get at least a pint of slurry from them. If not, you'll need to build a new starter, but use some yeast nutrient in it.
The most common reason for beer to stall so early is that the cell walls of the yeast were not developed properly. With all beers, and especially high OG examples, lots of oxygenation is required. Even oxygenating 2 or 3 times at 4 to 6 hour intervals is helpful with beers at 1.080 and higher. Dry yeasts that have been subjected to time and heat can quickly consume their sterols and seem like their growing in a starter, when they are actually starving and not ready for making beer.
Starters should be made from malt and have some nutrient added. They should be aerated during the whole growth cycle. Acetaldehyde smells like unripe apples and is the last thing made before yeast converts it to ethanol. So, if your starter smells of green, unripe apples, then you've successfully kept the yeast in its growth phase.
Using canned malt syrups can be problematic because these have had a history of being "thinned" with adjunct sugars. It's going to depend on the manufacturer, though. The best bet is to either use a dry malt from a reputable source, or better yet, make your own.