So after my post the other day I raised the temp to 22 degrees C. I figured that since the yeast said it was good to that temp, and it may drop another couple of points I would give it a shot. Sure enough it looks like it dropped another 3 points. I'm down to 1.015 but wouldn't have gotten there without swirling the fermenter and raising the temp. I just added my second dry hop and hop it may drop another point or two.
I think the key for the next time I brew this is to cool in at 16 or 17 C, and then naturally let it rise to 19C. At about day 3 or 4, force it up to 21 or 22 C so that the yeast never loose steam.
My 2 cents