I Think i killed my yeast

[Jimilu]

5 weeks ago i brewed a old ale, the christmas beer recepie by Jamil. I had a little trouble reaching the targeted original gravity, so i added 2 pounds of sugar. At the end i got a original gravity of 1.088 and a final gravity of 1.018. I used a nottingham dry yeast, and lef the beer fermenting for 2 weeks. Anyway, 3 weeks ago i bottled the beer and added the necesary sugar and water for bottled condition. In christmas i open a beer and it didn't had carbotation, yesterday i opened another and it was the same. I figuered the alocohol killed the yeast. At least they died happy.
Any suggestions? Should i add some more yeast and bottle again? What yeast? How much yeast should i add?

[Mills]

What temp have the bottles been conditioning at?

Mills

[Jimilu]

Between 68 and 70 degrees.

[Mills]

I would wait them out, maybe keep them a tick or two warmer than they are right now. Those high gravity beers can be tough to carbonate at times, especially if you do not repitch yeast at bottling. Patience is the prescription from this .

Mills

[Jimilu]

I'll do that, i think i got a little carbotation, there was a small "psst" when i opend the bottles/

[Bugeater]

You are fine. Alcohol is toxic to yeast, but some will still survive to carbonate the beer. Since fewer cells are at work, it will take them longer to get the job done. An old ale will benefit from aging several months, so just be patient. By the time the beer is really ready for maximum flavor, the yeast will have done it's job.

Wayne