Was there a long fermentation or dry hop period? I know my beers, if they are in the fermenter for 2 months or more, I have to add 1/4 to 1/2 half of a vial of yeast to the bottling bucket so the priming sugar has yeast to eat. Saying that, give it another week or 2 as 2 weeks is not enough time.
Primary - A Little DAB will Do - Dortmunder Export
Secondary - London Calling Porter
Kegged - Lift Your Kilt to Wee Heavy, Dark Mild