Hmm...seems like it should have plenty of yeast in suspension given the short secondary time.
Did you rack into a different container to add priming sugar or bottle straight from the secondary? I always liked to rack to a bottling container because inevitably some yeast got sucked off the bottom, and it always seemed to be enough. You really don't need much, since it can just multiply again if need be.
It's been a long time since I bottled, but I'd guess you're almost certainly OK. Was the amount of priming sugar right for the batch size? Temp warm enough for the bottles?
Maybe you bottled other batches early and they were still fermentingwhereas this batch is truly finished?
Just some thoughts. I do remember conditioning taking 2 weeks sometimes. I'd hang in there another week or so and see what's going on then. Good luck!
Janx
