I cooked up an imperial porter that came out at OG of around 1.080. I had a lot of yeast through the first week. Even in my 6.5 gallon carboy I found myself cleaning out the airlock several time. I let it sit in the fermenter for just over a month. I primed with slightly less priming sugar than I had intended (4 oz instead of 4.5). It been in the bottle for more than 5 weeks and still hasn't carbonated. I tried tipping a bottle to get more yeast into suspension. I drank it a few days later with no luck.
The beer tastes sweet. The issue doesn't seem to be a lack of fermentables. Could it be that the yeast kicked out in the fermenter? Should I add more yeast? If so, how? I have liquid and dry yeast laying around. I could add a little dry yeast to each bottle or I could pour the bottles back into the bottling bucket and add some liquid yeast. (The beer is in EZ-caps, so neither would be a tragedy.)
Or do I just need to be patient?
Any advice would be appreciated.