re-carbing bottles

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bkov

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i bottled a belgium dark ale a few weeks ago and after testing 2, i found they havent really carbed fully(actually only barely carbed at all). How do i go about getting them fully carbed? I was going to add a pinch dry yeast via tweezers to each bottle but if that should work i have a couple of questions

1. Do i need to re-sanitize the bottle tops(half of them are groslch swing tops, other half are capped)?

2. Should i add the yeast to cooled down boiled water first or just add straight dry yeast?
 
It takes 4 weeks for my batches to carb up at 75F, 2 weeks is really too short to tell anything in my opinion.
 
well its been 3 weeks but i have a feeling there not going to carb much more
 
Be patient -- a high gravity beer takes a long time. Give it 5 weeks at room temperature before you try anything drastic like re-carbing. It's possible, but not necessarily easy.
 
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