All grain gravity is off

I brewed an Amber Ale 6 weeks ago. It was my 2nd AG batch.

My target OG was 1.052 but I ended up with an OG of 1.062. I am not sure why but I think it was because my efficiency jumped quite a bit from batch one to batch two.

Today I went to keg it and my FG is 1.024.

That seems kind of high to me. Its been 6 weeks at 68 degrees. Should I go ahead and keg it? Wait a little longer? Add a little yeast?

I used Wyeast American Ale yeast.

Maybe your hydrometer is off? What temp are you reading it at?

Sounds a bit high. What temp did you mash at?

I mashed a little high. I think this is the issue. It was 160

Yes, 160 is pretty high. The grain will still convert but the sugar will be less fermentable. You probably should have been nearer 152-154.

How does it taste?

That's likely your issue. I wouldn't expect it to come down any more if you mashed that high. But that's not the worst thing in the world. Assuming it tastes OK, as Dan queried, you'll just have a high-bodied, low-ABV amber. If it tastes bad, you can try an enzyme to help break the complex sugars into simpler sugars. Bean-o is such a choice, and there are brewing-specific versiond of the same enzyme.

I haven't tasted it yet. I put it in the keg and am carbing it right now.

Please let us know how it turns out.