Hi, I recently brewed a Milk Stout the specific gravity of which was 1.060 when placed in the primary. After a two day burst of activity fermentation slowed down considerably (i.e., no airlock activity). I racked the wort (SP 1.020) into the secondary on day 6. On day 14, the specific gravity remains at 1.020 (temp = 68 degrees). Interestingly enough, the brew tastes great but surprisingly is partially carbonated even in the secondary. My concern, however, is bottling. Normally one would add enough priming sugar to carbonate between 2.0 to 2.5 volumes (About 3.5 oz dextrose). Should I be concerned about creating bottle bombs given the existing carbonation? Suggestions?