Here's what you should have done (for next time, of course):
Don't ever transfer out of the primary before the fermentation is complete. Not 1.030. If you rack off the yeast before you hit your terminal gravity, you WILL have a stuck, slow or sluggish rest of your fermentation. I will never understand why new brewers rack their beers to a secondary before the beer is done.
Let the beer tell you when it's done, it's not on your 1 week, 2 week or 3 week schedule.
At any rate, a gravity reading of 1.024 will produce a very sweet beer. Add that to the bourbon and oak and it could be extremely cloying. If you are concerned with the oak being too strong, rack it off the oak. I would, however, rack it onto a massive amount of fresh yeast to get that FG down.
BJCP National Beer JudgeOn deck:
German Pilsner, CAP, Golden StrongFermenting: MOVINGSouring:
#32 Lambic 2.0, #49 Lambic 3.0, #60 3763 Flanders Brown, #61 WLP665 Flanders BrownConditioning:
#38 Golden Sour, #58 Hooch Cider, #79 Dopplebock, #84 Amy CiderDrinkin': #16 Lambic 1.0 (Drunk Monk BOS)
, #84 Fall Cider