I have two batches of IPAs that I bottled on the same day. I used an online calculator for priming sugar, as I always do. I used DME in one batch and sucrose in the other. They both are nearly flat as pancakes after 3 weeks of conditioning at 72°F. You can just barely hear a hiss if you listen closely upon opening and there are only a few bubbles seemingly created by the physical aeration of the pour. I rarely move beers to secondary but I did for space reasons with these two. They didn't sit for more than 1.5 month before bottling. But they did seem really clean/clear. 1) Any guesses as to why? 2) Any hope of carbonation? 3) Would it help to agitate the bottles in hopes of re-suspending yeast?
No, I actually suggest you do this. Don't shake them, just agitate the bottles. You might have had too little of yeast count by the time you got to bottling.
Are you pretty sure that the priming sugar was well mixed in both beers? If so, more time and a little agitation are all that you can do. If you get really desperate you can open each bottle and drop a little bit of yeast into each one. Dry yeast grains are easier to do but be sure to use sanitized tweezers to do it.
There will be enough viable yeast in those bottles to get the job done, it just may take longer than usual, since you secondaried and you said the beer was looking pretty clear. A lot of the yeast may have settled out of suspension. Give them a few more weeks. As far as agitation goes, take them and roll them on their side a few times. Another quick and easy way to agitate them all at the same time is to take the entire case that they may/may not be siting in, and just flip it on its side, and then right side up again. If they're at 72 degrees then that's a reasonable enough temp for them to carb up. If you used an online calculator and did everything right then there's no reason why they won't carb up, given enough time.
