Bottle Conditioning After Stuck Fermentation?

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keelanfish

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I recently brewed a Saison kit from MoreBeer that is now stuck at 1.031. I'm trying everything I can do get it to go down more, and am going to leave it to bulk age and finish fermenting in the secondary for at least a month. The complete story can be found in this other thread - https://www.homebrewtalk.com/f36/saison-target-fg-105061/

So my question is this, if the yeast I'm using has hit their maximum attenuation for this beer and I add priming sugar and bottle, will the yeast be able to convert the priming sugar to carbonation?
 
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