Two weeks ago I racked a coffee porter stout. Added priming sugar mixed well. I bottled 5 22oz bottles and keyed the rest. The keg and bottles where left in a room that stays between 68 and70 degrees. After the previously mentioned 2 weeks I taped the keg and got a flat as water pour. I checked one of the bottles and it had very little carbonation. When I poured it out the beer had tiny bubbles, like champagne. Did I do something wrong? Can I salvage this batch? Any help would be appreciated.