The bottles that burst were one offs, the rest of the bottles from the batch were okay, and as seems to be the case with big beers, pour with very little head. I always batch prime from the FV and the 1st bottle is usually a 500 or 750 ml bomber, the 2nd bottle is a 16 oz water bottle filled to 12 oz and all the air squeezed out so as to monitor conditioning. The 1st bottle always seems to be the one most likely to be over carbed, maybe cuz all the stuff that settles to the bottom of the conical winds up in it.
As for your question about adding yeast, that depends. As briefly as possible, my FV's have a 750 ml collection ball which with most batches gets harvested twice to sanitized 36 oz peanut butter jars and then to the fridge. In the fridge the yeast quickly settles out with clear beer on top, usually ~ 1/3 yeast & 2/3 beer. I batch prime in the FV & other than big beers, most of the time I prime with reserved wort/spiese. The evening before bottling day I inoculate the spiese with clear beer from the top of the harvest jars. If there is good airlock activity the next morning it gets pitched to the FV, stirred well, CO2 purge the headspace and left to sit for an hour or so before bottling. I there is insufficient or no airlock activity I'll add a ~ 1T to 1/4 cup or so of harvested yeast.
Big beers are a different animal, I've yet to devise reliable method of bottle conditioning them. The higher the ABV the more difficulty I have convincing yeast to get back to work and condition the beer, and barrel aged beers are especially problematic although I'm not sure why. For big beers I normally dissolve priming sugar & a small amount of yeast nutrient in hot H2O and cool to pitching temp. I've tried using beer and/or harvested yeast from that batch, beer and/or harvested yeast from a lower gravity batch with the same yeast, fresh yeast either rehydrated according to Mfr. instructions or sprinkled on the surface of the priming solution. With the exception of using harvest beer from that batch, the other methods almost always take off nicely until the prime is pitched to the FV, at which point the little yeasties get really lethargic and just want to take a siesta.
Two biggies I recently bottled show how variable they can be, 1st was a BBL aged Barleywine O.G. 1.106 & F.G. 1.022. Dextrose priming sugar & WyNutrient dissolved in hot H2O, cooled, US-05 sprinkled on surface [sugar solution was 1.138]. A few hours later had good kraeusen & airlok activity, added some harvested beer, a couple hours later still good active fermentation so I pitched it to the FV. Next morning I had upsuck in the airlock. After goofing around trying to rouse the yeast with CO2 several times over the course of a day and a half I finally said screw it and bottled the batch. Low and behold 2 days later the 2 TellTales water bottles were about 50 to 60% inflated.
The 2nd was an Imperial Stout O.G. 1.123 F.G. 1.040 that failed to do anything when the prime was inoculated with harvest beer but took off nicely when 1 1/2T thick yeast cake was added, and kept going after pitching to the FV. That one the Telltale was 95% expanded in 2 days and the 1st sampled bottle was nicely conditioned in about 1 1/2 weeks. Some of my earlier biggies took a month or two to condition, some never really did carb up much at all.