No fizz/adding yeast to bottles

[David R]

I brewed a Dubbel on 6th Sept. with Wyeast 3787, gave it three weeks in the primary then racked to secondary for four weeks (not intentional, just got busy and never got around to bottling it!). I bottled it 16 days ago using carbonation drops, I opened one last night (impatient I know) and it was nearly dead flat and a bit sweeter than expected. 

I'm guessing too much of the yeast has dropped out of the beer due to the long time in the secondary?

If that's the case, what should I do? Leave it for longer and hope it will eventually carb up? Or dose it with yeast and re-cap the bottles? I've got an American Wheat in the fermenter at the moment so in another week or so I'll have a big cake of US05, and I was thinking about adding a few mls of the slurry to each bottle. Any better suggestions?

[Crusader-Rob]

I'd leave it alone.

I hadan imperial stout, anmd left it for a similar period of time. took alot longer to carb up, due to alcohol volume and aging time, but it got there.

try it in about 2 months....

[David R]

Oh but I want it now!!!!!!!!!!!!!!!

:D

I'll try be patient, I'll certainly give it another 3-4 weeks before opening the next one, the cellar (spare room wardrobe) is a fairly constant 18-19C so hopefully the remaining yeast will eventually do its thing.

[cjmc]

I found 'lost' a bottle of a Single I had made with this yeast at the start of the year. 

It had a massive rocky ice cream head -- even the dregs tasted with a smooth clove taste.

That said its still nice 'young' :)