The most common method of carbonation, and the one used in American brewing, is to mix with alcohol, and heat it up until it is pliable then use the resulting slurry (a carbonated mash) to create the head and bottom of a beer. Some home brewers prefer to leave the grain in the pot because it is not as messy and adds an extra bit of bite to their brew.
With American brewing, most home brewers would use water and yeast along with the grain for fermentation, followed by priming, draining, and bottling. But, Corbonation was a step forward because instead of adding sugar to stop the fermentation process, as much sugar would be added to increase the fermentation process. This increased fermentation would produce a much larger batch of beer which would then need to be fermented at a cooler temperature so that the sediment within the bottle can settle and form foam. Because of this, some homebrewers would add more sugar to the mixture than the recipe called for, hence, “stuck fermentation”. Stuck fermentation, however, is not very common with Corbonation.
In conclusion, Corbonation is not that important when brewing a beer. However, maybe something went wrong with the recipe, or maybe something just did not work properly? Regardless, I have brewed plenty of batches without this procedure, and they all came out great. Hopefully, I can do the same for you!