Stuck fermentation on my KBS clone??

OG was at 1.092, added US-05, 2.5 weeks later I am stuck at 1.030, and at 8.1 % ABV. I just transfered to secondary and added another packet of US-05 hoping this will work. I am also going to leave it at 70-72 ambient temp in hopes of helping the yeast get the job done. I was hoping of getting it to 11.5-12% ABV before kegging. Should the addition of the fresh US05 help it get down further? There was a S---load of trub in the primary when I transfered.

1: If you dont think your beer is finished dont rack it

2: Recipe/grain bill/mash temp and time

3: How much did you aerate?

1. It is already racked

2. 5 US Gallons

13.50 lbs pale malt
1.5 lbs flaked oats
.75 lb roasted barley
.75 lb Belgian choc. malt
.50 lb Belgian debittered black malt
.5 lb 120L crystal malt

Hops

1.0 oz Nugget 13% aa (60 mins)
1.25 oz Willamette 5% aa (25 mins)
1.75 oz Willamette 5% aa (10 mins)

2.5 oz Belgian bittersweet chocolate (15 mins)
1.5 oz unsweetened cocoa nibs (15 mins)
2.0 oz ground Sumatran coffee (flameout)
2.0 oz cold-brewed Kona coffee (secondary)

US-05
Boil Time 90 mins
IBU. 73
SRM 60
Specific gravity 1.092
Assumed Efficiency 75%
Mashed at 154 for 60 mins.

3. Never have aerated, just aeration from racking and sloshing in carboy.

I say its done

154 is a pretty high mash temp for a big beer like that.

Did you take a gravity reading prior to racking off the main yeast?

Aeration is key with big beers

I did take a gravity reading and it stayed the same for the last 4 days. So....I racked added more yeast and will see what happens.