Does a stuck ferment mean no secondry fermentation?

[hoofy]

I've just bottled a muntons conkerwood ale that stuck at 1022. I tried everything to get it going again but it was going nowhere, so I bottled it.

I'm assuming if the yeast couldn't keep going to get the brew down to a lower fg, then it won't get going on the priming sugar in the bottles either.

Is this correct, or is my logic flawed here?

 

[jonnymorris]

You'd better hope your assumption is correct otherwise you're going to have some pretty fizzy beer.

 

[PD]

that's the problem, bottling in those situations. If you have got lots of sugars still present in the brew and for some reason known only to itself the yeast stalls
so you bottle it....the yeast can re start at any time.

and the problem with Old Conkerwood ( in my experience ) is that it needs a long stay in the bottle before it becomes drinkable.

I would be wary of a couple of cases of the beer in this situation.... :pray:

 

[hoofy]

The whole lot is in pet bottles, so I will be able to keep squeezing them to get an idea of what is going on inside.

 

[PD]

be careful they don't squeeze back..

at least with screw tops you could at a push release a little pressure.