Help save the imperial stout!!!

So, I have an imperial stout I made about a month and a half ago. First problem was it went up to near 85 degrees during fermentation and now, after a month and a half the gravity is still too high. I moved it to a secondary and tried some champagne yeast last week, and that dropped it from 1.034 to 1.030. SG was 1.104, FG should be 1.024. It's currently sitting in the closet at room temp, ~66 degrees. I'm wondering if I should just bottle it. It's too sweet, but I am not dumping it. Any suggestions to lower the gravity some more, or should I just bottle?

Thanks

6oz Cara 8 Malt
5oz Debittered Black Malt
5oz Chocolate Malt
5oz Dehusked Carafa 3 Malt
12oz Gambrinus Honey Malt
12oz Cara 45 Malt

3 pounds dry dark malt extract
9 pounds dark liquid extract
3/4 pounds brown sugar

1/2oz Magnum 60 min
1/2oz Magnum 30 min
1.5oz Sterling KO

Wyeast London Ale 1, 3L or 4L starter, can't remember.

OG 1.104 FG 1.024 IBU 46

If you are at 1.030 then I think you are doing pretty good.

If you added the champagne yeast at 66° maybe try warming up the batch to about 72° and see if that helps otherwise I think you are close enough to final gravity, especially with the temperature issue!