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?