I've pretty much always used a secondary for everything...
14 days ago I brewed a Chocolate-Oatmeal Stout recipe of my own design. The OG was 1.089, I checked the FG yesterday and it was 1.032. In hindsight, I probably should not have used the 1/2lb of maltodextrin plus the 1lb of lactose, which I'm guessing contributed to my high FG. There is very little activity in the airlock, but I still see the little "bursts" on top of the beer from time to time.
I'm wondering if I should just leave this go another week so that the beer can sit on the yeast, or if I should go ahead and secondary for a couple weeks. I've had several beers in the past that did not carbonate well because I let them settle out too long, i don't want that to happen. Initial tasting showed this to have a very roasty character that balanced out the sweetness. Recipe below.
Wyeast 1084 Irish- 1-liter starter, plus additional Wyeast Irish pack
Hops- 1/2oz Cluster@60min
1lb flaked oats
1/2 lb roaster barley
1lb chocolate malt
1lb black patent malt
Fermentables and sugars
7lbs Austin Dark Malt syrup