When you say your fermentation went fine, what was your final gravity? Did you measure it a few times before bottling? or just once while bottling? Was fermentation complete?
Big beers take longer to ferment, and it is possible that the yeast got tired and went to sleep (or the yeast did not have enough time to finish). Which would leave your FG too high and your beer too sweet. It could also explain the lack of carbonation( tired yeast). You could also be tasting the priming sugar which the tired yeast did not bother to consume yet.
You could try rousing the bottles and keeping them at room tempature (low 70's) for a few weeks to see if the carbonation happens on its own.
If it looks like your yeast are too pooped to party, I would NOT transfer them into a big bucket to fix the problem. You risk too much in oxidation & contamination. I would rather boil some water, let it cool, and then add some fresh dry yeast. I might even add a little bit of this beer (room temp) to the yeast 40 mL at a time every 10 minutes for an hour to get them aclimated to the higher wort gravity.
Then uncap each beer carefully, and put a few mL of yeast into each bottle and recap. Hopefully, you will have some fresh engergized yeast to tackle the priming sugars and create the carbonation you need.
Good luck,
--LexusChris
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