stuck fermentation & flatness

[geneda]

Hi all --

I recently started extract brewing again after many years. I currently have an Irish Stout about a week in the primary. I got some decent bubble action the day after pitching and a nice krausen then day after that, then it all slowed down very quickly. I had a 4 day business trip and when I got back, it just looks like 5 gallons of flat beer, zero activity. Normally, I won't worry about it, but my last batch was 5 gal Hefe and I left in primary for over 4 weeks (no secondary) then in 750 bottles for a good 5 weeks. The result was extremely little carbonation (I primed with 5oz of sugar). So, I'm afraid my stout is going to wind up the same way, flat. I was going to rack to secondary because I want to add a bit of chocolate nibs.

What can I do to ensure my stout comes out with some carbonation?

 

[Copbrew133]

It looks like flat beer because it pretty much is as this point, thus the need for carbonation post fermentation for service in this case. The lack of activity just means it's probably done with primary and ready to go to secondary or bottle conditioning, whichever you desire (DEPENDING ON THE HYDROMETER READING). The Hefe you had little carbonation in could be due to numerous reasons, I really don't know. I would think you would have enough yeast still haning around in that beer to carb properly unless the yeast had died off during the four weeks, was significantly weakened from primary, or the bottle conditioning was done at too cool of a temperature. I'm suspecting that the stout will be fine whether you decide to secondary in another fermenter or to go ahead and condition in the bottle, but definitely take a hydro sample to see where you're at in regards to your target final gravity. Good luck.