Big beers and attenuation: Am I ready for secondary?

[wtrice (Will's Swill)]

@a10t2

But even if there a ton of unfermentables left here, that sure seems like a huge final gravity.  Adding yeast at this point seems like a sure recipe for bottle bombs…  Thoughts?

If the sugars are unfermentable, the yeast can’t ferment them, by definition. No fermentation means no CO2.

I guess I wasn’t expressing my thought well.  It seems to me that 1.040 is mighty high to be caused by unfermentables.  Maybe not?