Extra Dry Stout - Needs to sit... but where?

Okay,
I brewed up an extract kit of Extra Dry Stout.
Unfortunately, I do not have any type of temp control... and the temperature around here has been averaging 96+.
The brew was only cooled to around 78 degrees when the yeast was pitched. The fermentation began within 12 hours and was intense. Most of the activity subsided within 3 days. I transferred to the secondary on the eleventh day. It has been sitting there for 3 weeks now.
I KNOW this thing will have some off flavors.
My question is... will I be better served letting it sit in the secondary for a couple of months or should I go ahead and bottle it? Any benefit to keeping in the secondary?
Thanks!

The benefit to keeping it in secondary is that bulk aging is better than bottle aging. I have read it enough time from the people on here that seem to know a thing or two to take it on faith. I cannot for the life of me remember why bulk aging is better.

Good enough for me. Thanks.