Seems a bit high, at 1.020. I don't see the harm in letting it sit for a while longer. If you're really concerned about it, try rousing the yeast, or raising the ferm temp a bit. Most Belgians are fermented in the 70's... My tripels and GS are fermented at 74-76, and abbeys at 72. I'm not sure, but maybe the 1214 didn't perform as well at lower temps? And having that high a mash temp could leave some residual unfermentables in there...