Stuck Fermentation - bottle anyway?

[chazzb]

Ok - i posted earlier in the week about my fermentation which after starting at 1.056 is stuck at 1.020-1.022 ish. The advice was to get the temp up a bit and to give it a shake. Unfortunately, no joy - it's staying put.

I'm thinking of just bottling anyway (without priming sugar), hoping it'll ferment down a bit, carbonate and maybe end up a decent drink.

Is this a good idea? It's not likely to suddenly take off again after it's bottled is it? Is 1.022 enough to create bottle bombs?

[6470zzy]

Did you take a sterilized spoon and actually give your yeast a gentle stir? You may in fact have to do it more than one day to get the yeast going if you have cold crashed them. I don't recommend bottling after a stuck fermentation, glass bottles aren't a treat when they're flying through the air in tiny shards

Cheers