I guess it's just your call on what you do. You've had it in there 7 or 8 weeks if I understand correctly, it's been kept warm and you used pure O2. Personally, 1.020 is nothing like the digestible Belgian beers I've had and I'd risk a repitch rather than accept a different beer to what I intended, but just because it looks to have worked in my own, I don't feel empowered to suggest it will necessarily work in yours. A forced ferment mentioned above would waste very little and give you a better idea. I mean this helpfully, but mine is down to 1.010 today, 4 weeks fermenting and a week after the active repitch. However, this beer will have to taste fantastic in a few months for me to go into a repeat brew knowing that I may well have to repitch again. I don't have pure O2 and I could put the simple sugars later into the ferment, but other than that, it seems a problematic yeast to use.