Beer did not prime ??

[Old_el_Paseo]

I bottled a 5 gallon batch of "Bailey's red ale" about 3 or 4 weeks ago. And I barely have any bubbles ? I used a lot of priming sugar since I like it very bubbly (about 1.5 cups of pure Amber maple syrup for 15 liters).
All my other beers turned out fine (Peggy's stout, nugget nectar..) And I know for sure it was maple syrup...
Any reason it barely worked on my red ale ? I stored them with all my other beers wich turned out fine ?
Should I just reprime them ? ( remove cap,add sugar, re-cap).
Thanks

 

[GHBWNY]

I bottled a 5 gallon batch of "Bailey's red ale" about 3 or 4 weeks ago. And I barely have any bubbles ? I used a lot of priming sugar since I like it very bubbly (about 1.5 cups of pure Amber maple syrup for 15 liters).
All my other beers turned out fine (Peggy's stout, nugget nectar..) And I know for sure it was maple syrup...
Any reason it barely worked on my red ale ? I stored them with all my other beers wich turned out fine ?
Should I just reprime them ? ( remove cap,add sugar, re-cap).
Thanks

Carbonation is created by yeast eating sugar. Looks like you used enough sugar for a 5 gal. batch as the rule of thumb is 3/4C. priming sugar for 5 gal and a cup of maple syrup is equal to 2/3 to 3/4 C. cane sugar. That said, it would appear the only other logical variable would be something with the yeast. Did you pitch enough for the style? Was it fresh? Did you aerate well? Did ferm stall? Was wort too warm when you pitched or did ferm get too hot and kill yeast?

If sugar was enough and the yeast was viable enough to carb, problem could be leaky caps/faulty capper.