Help! Fermentation Issues w/ Irish Red!

So we have had an Irish Red extract brew in primary since last Monday. Fermentation started out excellent, around 66*F for a few days. Last Friday, we noticed that the airlock had fully stopped bubbling and consequently decided to take a gravity reading, which read 1.020 (FG should be 1.011 per the recipe). The cover went back on, the temperature outside went up (80-85 degrees), and without any a/c or a cool spot in the apartment the fermentation temp. rose to about 75*F. Today I took a gravity reading and still got 1.020. The yeast is Safale S-04, 11.5 grams.

So my question is, whats stopping the yeast from finishing up? I know the temperature changes probably had some effect, but would they halt the yeast altogether? I can rack to secondary if this will help, or bottle the beer, but I'm not sure which of these is the right path. Any advice would be much appreciated.

i would wait till 3 weeks from brew day then bottle. extract recipes are almost never as fermentable as an all grain recipe. but 9 points seems like a lot though. what was the recipe? also what was the OG?

1.020 is my extract final gravity using the same procedures which will produce a 1.008 with AG.

Thanks for the replies, guys.

The OG of the recipe was close to 1.059, which is what the recipe specifies. The recipe was written for extract, so I assume the OG and FG specs should be accurate for using extract. I didn't realize, though, that there was that much of a gravity difference between all grain and extract brewing, which makes sense.

So I guess I'm still not sure... should I rack to secondary? Its been so warm in my house lately that I'm afraid off flavors will be strong if I don't get the beer off of that yeast. I guess that would slow down any remaining fermentation, though. Hmmm.

For my stuck stuck fermentation's i do

Step 1-Gentle Swirl every other day for 1 week and recheck gravity if no change i got to step 2

Step 2- gently rack over to secondary you might get lucky and have fermentation start back up from yeast being roused back into the wort after you have done this wait a week and check Gravity still no change...

Step 3- go ahead and bottle and it will still be a great beer i think