stuck mash help!

finale gravity was supposed to be about 1.019. ended 1.025.i racked it 2 the secondary. now im trying to think of  away to lower the gravity. so i can feel safe about bottleing it. any ideas?

What was the OG? If it started in the 1.080+ then you "may" be ok. If you started below 1.060, you will need to pitch some yeast on that puppy!

Cheers
Preston

Seriously there is not enough information to answer this question.
What was the recipe, mash profile, when did you rack it to secondary.

First, MOST stuck fermentations are not stuck fermentation, they are finished fermentations.  Nothing will change this except enzymetic activity (beano, I don't recommend)

The ONLY fix, other than prevention, to a true stuck fermentation is the addition of a working active yeast population, think of a growler full of yeast slurry.

Fred