I have a belgian triple I brewed that is now in seconday fermentation. Its been in secondary for about 2 weeks and seems to be stuck at a specific gravity of 1.022. The original gravity was 1.102. Should this be fermented out further and if so what can I do to restart the fermentation?
What yeast did you use? You’ve got ~80% apparent attenuation, so I think that’s done. How does it taste?
I used wyeast 1762 Belgain Abbey II. It taste pretty good just a little on the sweet side.
I don’t think you can expect it to drop any more. If the gravity has been stable for a few days, chill and carbonate it. That will help with the perception of sweetness.
I plan on bottling this beer. do you think i will have trouble with it carbinating. What tips can you give to insure they carbonate?
The main thing to do if you’re worried about a high-gravity beer carbonating is to add some fresh yeast at bottling time. Keep it warm for a week or two, then chill and taste. In the future, I wouldn’t rack to secondary unless you are sure the beer is finished.
Thanks for all your help
No problem! Let us know how the beer turns out. 
To give advice on a stuck fermentation we need to know recipe, mash profile, and fermentation process.
But at 1.022 you are likely finished, not stuck.