bottling at FG1022

[IPAIPA]

made a big Porter OG 1084 which has fermented down to 1022, not quite as far as it could. I am concerned about bottling and bottle bombs, should I just cut back on the priming sugar ?
I've tried the usual rousing the yeast and even added a packet US05, its been 3 weeks, I'm sure it's going no further and I'm desperate to bottle. Any advice ?
cheers

 

[CastleHollow]

Depending on your recipe and the amount of unfermentables--especially if you were using extract--it may be done. What was the target FG? If you're only a few points off, I would just carbonate it normally. You can always open a bottle every week to check, and then stick the batch in the fridge if you notice any overcarb issues.