I've been brewing for about a year, about 15+ batches, so I've got the basics down. No issues about sanitation, etc. I bottle, don't have a keg system.
The last two batches (a heavy stout and a strong IPA) were prepared like the previous, except they were left in secondary a long time (about 8-10 weeks). I primed the brew and bottled per usual, but no fizz resulted. Based on the lack of bottom-of-the-bottle crud, my strong hunch is that not enough yeast survived to condition the bottles. Perhaps they were underpitched to begin with (esp. the stout), but still, this hasn't happened to me before.
So the question is, how do I salvage this beer?
I've contemplated dumping each batch into a carboy (I'd purge it with CO2 first), adding a yeast with high alcohol tolerance (any suggestions?), then repriming and rebottling in a couple of weeks.
Or, perhaps I could add X amount (a drop?) of the right yeast to each bottle.
Anyone with ARE (Ale Rescuing Experience) out there?
Thomas