I made a 10 gallons batch of 9.3% ABV dark belgian strong ale recently, using Wyeast's Belgian Abbey Ale II. I was lazy and only bottled half of it right away. I stored another 5 gallons in my fridge to cold crash, the laziness prevailed, and I left it there for 3 weeks.
So after 3 weeks of cold crashing I took it out, primed with sugar, and bottled...It was super clear, and still there is no visible residue on the bottom. It has been about 6 weeks and there is no carbonation. I'm wondering if maybe I took 100% of the yeast out of solution with my lengthy cold crash?
Should I open each bottle and sprinkle a bit of appropriate yeast in each????