I brewed up a belgian tripel back in October that I am having some problems with carbonation with now. To run a little experiment I split the original batch up into to smaller secondaries (about 2.5gal each). The first, I kept in the secondary for about 2 months or so then bottled. To account for the smaller batch I simply halved the priming sugar, prepped in some boiling water, and mixed it in with the beer in the bottling bucket and bottled in early January. The second part of the batch remains in a secondary with the dregs of some orval bottles- plan to keep it there for several more months.
The first batch's carbonation after 2 weeks was pretty poor.
a) not enough priming sugar?
b) too high alcohol content to expect much yeast activity for priming at 2 weeks?
c) something else entirely?
Regardless, if carbonation remains poor at 1 month what is the best course of action? Do i need to add a little yeast to each bottle or completely empty, add more sugar, and re-bottle? Suggestions on yeast?