Stuck Brew

[Caddarn]

I brewed the White House Honey Porter extract recipe from BrewUK 2 weeks ago. OG was 1054 instead of the anticipated 1072, I put it down to distracting children contributing to a boil over! It's gone down to 1022 where the expected FG was 1015 and I think this is too high to attempt bottling. I've given the brew a swirl and also tried a gentle stir but no further activity. My problem is that I go on a fortnights holiday next Monday so I basically have this week to try and get it down further or bottle and risk them exploding while I'm away... anyone got any thoughts/tips?

[jaroporter]

chuck a tbsp sugar in to start it off again (simulates priming). if it stops at 1,022 again, it's likely that is all and it'll be alright to bottle. think extract is known for finishing high anyways? if it keeps going then that's good too..

or chuck it into some sorta secondary and deal with it when you get back

[Wonkydonkey]

My thoughts are, but it may not be the same as others.

I'd rack it off into another barrel/ clean vessel, so it's off the main yeast but there will still be plenty of yeast in suspension. That's if it does not get to where you want before you go on your hols. That way you can come back to a vessel and see what's happened to the sg. If it is where you want it to be when you get back then you could bottle it. As to if the yeast have eaten all the food up and you will still get the carb in the bottle is another issue. For this I'd bottle(just1 or 2) some of the brew now and stick it in the fridge that way you'll slow it down and still have some yeast to pitch back in and prime it with the right amount of sugar...

But I'm sure someone else will come up with a better plan.