Thanks Richard, I will rouse the yeast. I will note that while taking a SG from my hydrometer tube, the wort was still producing CO2. it was forming a head on the surface and I could see CO2 rising...so maybe I'll wait the 3 days before jumping to conclusions.
by the way, I mashed this time around using a big bag that held 12lbs snuggly. probably not the most ideal as the grain probably didn't have a chance to really swim around in the water. I did the same procedure with sparge water, and let it soak for another 10 minutes before removing it.
That will be the last time using that technique. I just didn't want to use my mash tun without getting the proper shank and fitting for my ball valve. didn't want to chance my mash tun leaking.