I already checked out the FAQ, searched and read all the posts about bottle conditioning I could find, and still haven’t been able to find a solution to my problem. This is my second batch, and the first batch never carbonated. That was impatience. This batch is the NB 115th Dream Hopbursted IPA. It had an OG of 1.072 and FG of 1.018 after three weeks in primary, then in secondary for three weeks, bottled on July 15, 2012. I used the proper measure of sugar, boiled in water, and stirred it. I am quite certain that the priming sugar is thoroughly mixed. I am also pretty certain that the bottles were properly sanitized. I still don’t have carbonation. It is getting a little less sweet, but nothing even resembling a head or carbonation, not even remotely. From what I have learned reading the other threads, I put the bottles in a warmer location, over 70 degrees a couple weeks ago, then shook and roused the yeast a week ago. So, unless anyone has any miracle cure, I move onto my actual question. If there is actually not enough yeast left to condition the beer, how do I safely add more yeast? Is that even a possibility? In what manner? How much yeast? Do I need to add more priming sugar?
I am very frustrated, and want to drink some good beer!! HELP!!