The IPA I made has been sitting in bottles for 2 weeks around 73-75F and is not carbonating.
One thing I did prior to bottling was I cold crashed the secondary for about 1 day to get some floating dry hop residue to settle. I wonder if this made too much of the yeast settle out, affecting the carbonation now.
I have some dry yeast on hand. Is it appropriate to open the bottles add a few grains of dry yeast to them and recap? Has anyone attempted this, or have any other suggestions? the flavor and bitterness of this beer is actually very good right now, considering it is flat, it just needs to be carbonated. It would be a shame to dump this batch.