I brewed in a 6 gallon carboy, and waited 2 weeks for it to ferment. It appeared to have stopped. At that point, I siphoned it into 3 smaller containers, to add flavors and make 3 distinct beers. I was careful not to include any of the bottom sludge or top yeast mess. One of the secondaries, I added more sugars. Molasses, and dark candy syrup. For the next 3 days, nothing.
So, some newbie questions:
1) It is still fermenting, correct? Just very slowly? Maybe add a little more yeast to jumpstart it?
2) What do I do differently to avoid adding yeast next time? Do I just make to syphon some of the top or bottom sludge along with the clear beer, if I'm adding fermentables?
3) The other two secondaries have no sugars and are ready to be bottled. Do I need to add yeast, or is there still enough surviving to carbonate?
So basically, my questions relate to surviving yeast after fermentation is complete. I'm guessing enough are alive and floating around the clear liquid to carbonate, but not enough to restart fermentation if I add a large quantity of sugar?