Looking a the recipe and your numbers, I take it you used liquid malt extract and not dry? If so your starting gravity was within a point or two of expectation for a 5 gallon batch. Your current gravity is really high for what I would expect, though. Even with extract, that yeast should get down to 1.010-1.014 before I considered it done.
You don't want a sweet golden strong taste wise and you don't want bottle bombs because you rushed it. If its in a secondary, I take it that you transferred it off the main yeast cake, so any fermentation, even at the higher temps, is going to be sluggish. I would recommend rousing gently and keeping the temp up. If you don't see any gravity movement, at all, for three days, I would consider pitching an active starter at krausen. If you see even a small drop in gravity I would let it go and let the yeast do its job...slowly. I've tried this with a saison strain and it ended up taking 2 months, but it finally got down to where I wanted the beer to be.
Earlier this year I attempted to clone Spencer's Trappist ale with yeast harvest right from their bottles. The batch stalled out for a month and half at 1.016 when it was supposed to finish closer to 1.004-1.006. My solution was to take the dregs of a brett farmhouse I was drinking (sanitized properly of course) and just pitched the dregs into the secondary. Let me tell you, that beer eventually got down to 1.002 and because I left the brett so much sugar to consume, it really turned out to be a great brett heavy "farmhouse patersbier". Brett isn't everyone's cup of tea, and you have to be careful when brewing clean beers in brett equipment afterwards, but it is an option that, in my opinion, saved an otherwise mediocre to poor batch.
