Ok....Panic sets in.......Tried my Belgian quad after two and half weeks in the bottle at around 70 degrees. I bottled from the secondary with about 4oz of priming sugar and did not add any additional yeast, such as cuvee. It's dead flat!!! I was planning on using it in a blind tasting of belgian quads on Dec 17, but that obviously ain't happening. What do you guys think? Can I salvage it without opening all the bottles and adding cooper's carbonation drops? That will be a pain in the rear since most of my bottles were corked. Maybe I should have added champagne yeast, as some on this forum recommended. I had bottled a tripel years ago without any problems.
+1 to Denny's suggestion.
Does the beer taste a little sweet like the priming sugar is still there? If so then like denny says wait a couple more weeks. If you can't taste any priming sugar then perhaps the cap on the bottle you tried was not tight. You could crack open another one and check.
could also be due to insufficiently mixed priming sugar so some bottles got too much and some not enough. When I am bottling I add the priming sugar to the bottling bucket first then rack the beer on top of it so it all mixes well. Sometimes I will GENTLY stir with a sanitized spoon as well just to make sure.
If, after a couple weeks it is still flat you do not want to add more sugar, you want to add more yeast. so you open each bottle and sprinkle a couple grains of dry yeast or a couple drops of rehdrated dry or liquid yeast into each bottle and recap.