I brewed an amber ale 4 weeks ago and the fermentation has stalled. The OG was 1.060, and a week and a half later the gravity was 1.037. I let it sit another week and a half and the gravity reached 1.034. A week after that the gravity was 1.033. My target FG was 1.016, and it's at room temp (~75°F). I did attempt to rouse the yeast when I measured the gravity of 1.034 by swirling the fermenter, but that seemed to have no affect.
I've seen lots of questions about how to restart a stuck fermentation, but I'm fine with how it tastes and want to bottle it soon. My question is given the extra un-fermented sugar indicated by the high gravity, do I need to adjust the amount of priming sugar to achieve a reasonable carbonation level, and to avoid bottle bombs in the worst case? Or should I avoid glass bottles all together due to risk?