So... I was very excited about how my Belgian Strong Ale turned out after letting it sit for a number of months. But when I opened one, it was completely flat. Obviously the yeast must have been dead before I added the priming sugar. Anyhow, since I figured there was nothing to lose, I opened all of the bottles and added a tiny pinch of yeast to each, then re-capped them. I just guessed about how much to add. Anyone had success with this? I looked at the bottles today( they're in the garage just in case) and none had exploded... yet.