After much fiddling with this one I've discovered that I don't have a stuck fermentation. I think I've reached my limit at 1.020 with extracts. It doesn't taste bad at all just on the sweet side
Sorry to disagree, but even with extract this beer should get down below 1.015 with little trouble. 1.020 is a stuck fermentation.
What was your pitch rate? Did you use pure oxygen? How about ferm temp? This yeast really needs to get up into the mid-70's after high krausen to finish up.