65F is a little chilly for most ale yeasts, so it'll take longer to ferment. Definitely don't rack it to secondary or try to bottle it until its at the estimated final gravity. 1.020 would be enough to create bottle bombs.
that said, bringing it up to 70F for a week will likely drop it down to the range where it should be done (just guessing but I'd say 1.014 for a final gravity).
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10