This is one of those… “let’s throw this together and see how it turns out” kind-of batches… What I did: I bought a couple of Mr. Beer refills (1.87 lbs of hopped LME each) on the after holiday clearance shelf… and since I had two of them, I figured I’d make one 4-gallon batch (using a 5 gal bucket) instead of two 2-gallon batches (using my Mr. Beer barrel fermenter) plus I figured I’d boost things a bit and throw in an additional 3.3 lbs of LME… I used both yeast packets and it went crazy for the first couple of days… after a week or so, I knew it would be a while before I got around to bottling, so I racked it off to a secondary fermenter where is sat for about 2 more weeks.. I finally get around to bottling and use carbonation drops to prime the bottles. Then around 10 days later, I open a bottle and… a little “pop” but basically no carbonation… Here are my top theories: 1- fast fermentation, plus time in secondary depleted active yeast needed to ferment carbonation sugars… (did I mention that the flat beer seemed to have some sweetness to it?) 2- the two kits plus extra LME brought the ABV up to more than the yeast could handle. Therefore, carbonation could not take place. (this is probably not the case… of course I didn’t take any OG/FG readings but I threw the 7.04 lbs of LME for 4 gallons of water into BrewersFriend.com’s calculator and it came back as 6.15% ABV… a Google search of “Cooper’s Ale Yeast alcohol tolerance” came back with estimates of 11%) 3- maybe I haven’t given it enough time to prime… and I should give all the bottles a good shake and open another one in a week or so. Here’s where I ask for suggestions: What do you think I should do?? The flat beer didn’t taste bad at all… so I really don’t want to throw it out, and I don’t have a keg setup, so I can’t carb it that way. I’m guessing that I should introduce some fresh yeast to the situation… but how?? 1- pop the caps… drop a couple of dry yeast grains into each bottle, and recap. 2- make a yeast starter solution let it activate, then eye-drop a little starter into each bottle… then recap. 3- empty entire batch into a fermentation bucket… pitch new yeast… give it a little time (how long??) then rebottle. 4- any other ideas??? Hopefully this isn’t one of those long-winded forum posts that nobody responds to… Thanks in advance for your brewing wisdom.