I know in the other thread that you said you made a slightly modified version of the Elbro Nerkte but what exactly was the recipe?
It's only a stuck fermentation if there are fermentable sugars left in there. I wouldn't throw it out. One it clears, prime it and bottle it. It'll probably be better than you're thinking it will be right now.
The recipe was as follows (w/ any modifications listed to the right)
6.6 lbs Muntons dark malt extract syrup ----- 3.3 lbs Muntons dark, 3.3 lbs Amber
1/2 lb. Crystal malt
1/4 lb. Black patent malt
2 oz. Fuggles (boiling) ----- 1 oz goldings, 1 oz wilamette (store had a very limited hop selection that day)
.5 oz. Cascade hops (aroma)
2 tsp. gypsum
English or American ale yeast ----- Pacific Ale yeast (not really a modification, more like elaboration)
P.S. Sorry for the three different posts, just didn't think as far in advance as I should have!