Give it another week, then check again. If it is still at 1.024, bottle. If it has dropped, let it set another week. 1.024 isn’t that high, for the style of beer.
I agree that you should check the gravity again, it’s the only reliable way to know if fermentation is still going. Many times racking to secondary will kickstart fermentation because it rouses the yeast back into suspension. Also, swirling your fermenters a few times a day to keep yeast in suspension could help it drop a few points.
I just had another thought…if you’re worried about too much sweetness in the beer, you could always dry hop it to balance it out a bit.