My beer is flatter than the landscape in Illinois.
So here's what I'm going to do: I'm going to try again with this same beer. Open the bottles, pour it into a carboy, add yeast and sugar (of some sort - haven't decided yet) and wait, then re-bottle. I would just re-bottle right away, but I'm worried about oxidation.
Whaddaya think? Great idea, or only good idea?
I guess my main question is: will there be enough sugar in it now? Fermentation did take place: OG was about 1.052 and FG was 1.011.
A couple details: I used the malt and hops from a NB Saison all-grain kit, but I'd lost the yeast somehow so I got a packet of Safale 05 from my local store. They didn't have the Belgian stuff. Racked to a secondary after two weeks, then bottled two weeks after that. Waited another two weeks and opened a six pack. All completely flat. Turned the bottles upside down and placed in a warmer spot, waited two weeks, still flat.