You need to learn to make a starter a couple days ahead of brewing. You wouldn't be playing the "waiting game" now if you did.
Your comment about getting a stuck fermentation when racking to the secondary is curious as your brew should be almost or completely done fermenting before you rack to the secondary.
What's the attuation of the yeast? Most are in the 75% range so I use that as a baseline. What you do is divide your OG by 4 to get your projected FG. (Example: 1.042 (or just 42) /4= 10.5). Once the brew's in that range then it's time to rack to the carboy.
If yours hasn't been in that range then you've been racking too soon.
Fermentation is a natural process that moves along at its own pace, not ours. If we try to rush it there are consequences. In our case green beer. But if you wait...and wait you will, wait until the brew is REALLY ready, the reward is so much nicer.