Not sure if yeast is the right place to post! I'm looking for some advice on my under carbed bottles. The nitty-gritty:
-Vanilla Porter, in secondary for 9 months
-around 10% abv, maybe slightly higher due to addition of bourbon to the secondary
-bottled 3 weeks ago with ~2.5 - 3 oz of priming sugar (3.5 gallons), also added a little champagne yeast to goose the process
The beer is woefully under-carbed. There's a little tickle there, but not much. The flavor is pretty tight, so I'd love suggestions on how to salvage it. I'm not sure if the issue is not enough yeast in suspension, not enough sugar, or not enough patience on my part.