So we have had an Irish Red extract brew in primary since last Monday. Fermentation started out excellent, around 66*F for a few days. Last Friday, we noticed that the airlock had fully stopped bubbling and consequently decided to take a gravity reading, which read 1.020 (FG should be 1.011 per the recipe). The cover went back on, the temperature outside went up (80-85 degrees), and without any a/c or a cool spot in the apartment the fermentation temp. rose to about 75*F. Today I took a gravity reading and still got 1.020. The yeast is Safale S-04, 11.5 grams.
So my question is, whats stopping the yeast from finishing up? I know the temperature changes probably had some effect, but would they halt the yeast altogether? I can rack to secondary if this will help, or bottle the beer, but I'm not sure which of these is the right path. Any advice would be much appreciated.