Another stuck fermentation question...

[Hobbins]

Hello all. I did a BIAB Fullers London Porter over a week ago. Successful brew day, just over 16L in the FV. Pitched rehydrated danstar Windsor yeast into it at 20c. It went off like a train. Churning away for 3 or 4 days then just stopped at 1.022. I did pull loads of cold break into the FV so after the ferment stopped I racked it into a clean bucket.

I've applied more heat, more yeast (white labs Californian ale yeast, the only one I had to hand) a few bubbles then nothing, given it a few good stirs to put some O2 in it. Nothing doing. Just checked tonight still at 1.022.

It tastes lovely. I'm thinking of putting it into demijohns and leaving it for a month? If I bottle now and things took off could I get burst bottles?

Like the fermentation I'm a bit stuck! Any suggestions?

 

[BigYin]

Bottle it, put in less priming sugar than you normally would, leave it a month, drink, and be delighted :thumb:

Seriously!

I've bottled beer that stopped at the same SG and it was lovely :drink:

 

[Hobbins]

Righto! That sounds good to me. Even now it tastes nice just missing the little kick and sparkle. Thanks for the advice.