Originally Posted by MStudinski
Wheats typically ferment quick.. I'd leave it alone a week and take another reading... then bottle..
This is true, all the more reason for me to suggest he rouse the yeast. Since wheats ferment quickly, 2 weeks should be MORE than enough time for it to get down below 1.020.
Rouse the yeast, and MAYBE even warm up the fermenter a few degrees (assuming its not already at 75F+) and you may get the results you're looking for.