I've had a few beers stop at 1.020, I don't know that its a deal breaker, if you're sure the SG is staying there for several days, maybe the remaining sugars aren't easily convertable by the yeast. I know honey especially has very complex sugars and that could be a factor. BUT that being said, you may want to double check and make sure nothings wrong w/ your hydrometer, do a check w/ 60deg water and see that its reading 1.000 or near that...
Fermenting/Kegged/Bottled NONE :( I moved to the NW and haven't had time to setup my brew rig since! (but hey, I'm in the Pacific NW so there's so much awesome beer I don't need to brew it as much hah!