Is this final gravity too high?

I recently brewed a Brown ale using Danstar "Windsor" yeast. It picked up and started fermenting quite fast. The OG was 1.054 and within 3 days it was down to 1.024. A few days later it was still 1.024 and I thought that FG was a little too high so I swirled the carboy to mix up the yeast a little and now a week later it is still 1.024. I looked up info on the particular strain on the manufacturer's website and it says "Moderate attenuation, which will leave a relatively high gravity" it also says "Quick start to fermentation, which can be completed in 3 days" which sounds like the fermentation I had. I was just wondering if the beer could possibly be done with an FG of 1.024 or if that is just simply too high?

please give us the complete recipe,


but yes 1.024 is too high for most brews

9.5lbs pale malt
1lb toasted malt (toasted for 10 min at 350F)
.5lb dark toasted malt (toasted for 30 min at 350F)
.5lb chocolate malt

1oz fuggle
0.25oz simcoe

Danstar Windsor yeast

I know this is an old thread but Windsor is notorious for finishing high (it is poorly attenuating), like in the low 1.020s.