how much should we put in each bottle
id use nottingham and about 5-6 grains per bottle. this is assuming you absolutely added correct amount of priming sugar and it was mixed well.
here's a good method to run so you have an idea whats going on or happened:
Turn over the bottles and give the beer a good swirl to put the yeast back in suspension. Make sure your room temperature is warm enough to re-ferment in the bottle. ( Ale 70-74 degrees)
2) After swirling the bottles,
Take One bottle and add 5-6 grains of a fresh Dry yeast. (Nottingham is a good choice) Recap.
Take a second bottle and add 5-6 grains of yeast and 1/4 teaspoon of dextrose ( corn sugar) Recap.
Take a third bottle and add 1/4 teaspoon of dextrose ( corn sugar) Recap.