I'm in a similar situation as the OP. Brewed an AG IIPA (~8.7%), used WLP007, cold crashed before bottling, and did add the usual priming sugar. It has been in bottles at room temp (~75F) for 4 weeks now. It tastes good, but it is flat. I kegged and force-carb'd a portion of this same batch, and it turned out amazing.
I'm considering 2 options:
1 - Take all of the bottles, open them, siphon them into a keg (cleaned and sanitized of course) quietly (so as to limit the exposure to oxygen), add some leaf hops in a hop bag in the keg (thinking it would guard against potential infections), purge the keg's headspace with CO2, and then get the force-carb in motion.
2 - Slightly agitate the bottles to get the yeasty sediment back in suspension, and let sit at room temp for a few more weeks.
It seems the consensus is to take the route of option #2, which is what I'll try. If it doesn't work, I can go with option #1. Any thoughts on doing #1?
Thanks in advance for any insight.
Save the beer!