Originally Posted by flyiniron
The yeast is already there. I'm guessing you didn't get enough priming sugar in during bottling. Lately i've been using the Copper tun carbonation drops. One drop per 10-12 oz. They have worked perfect everytime.
More than likely the yeast for the RIS, is tired. If he added the proper amount of priming sugar to begin with, which I'm sure he did, then more than likely the yeast is too beat to eat it. Happens in big beers all the time. That's why adding more yeast at bottling time is usually not a bad idea.
If not, the beers will usually carb eventually, but take a hellova long time. I had a big beer take 6 months to carb up, had I added fresh yeast more than likely it would have carbed up quicker.
Horsehair, yes adding some more yeast is a good idea. An easy way is to make a slurry of champagne yeast and use a children's medicine dropper with ML gradiations on it, to add the same amount to each bottle.
And recap with fresh caps.
Adding sugar is never a good idea in attempting to "recarb" the bottles, you run the risk of bottle bombs. But adding yeast will usually not cause bombs, since the yeast is only going to eat the unfermented sugars already present.
Best of luck.