I primed 5 gal dark strong og 1080 fg 1010 w/ a cup of dark candy syrup well over a month ago at 75 + it is hardly carbonated + 6 degrees higher than fg. I am wondering if candy syrup has alotta unfermentables or if my yeast died. It was 1214 + the beer only spent 2 weeks in 2ndary at 60 after 10 days in primary at 65. I added sugar cubes to 2 bottles for a week + the 1 bottle was fizzier + the other was not + notably sweeter. I added a little champagne yeast to a bottle today + will test in a week. I'm guessing that the caramelization zaps fermentability + this may be the problem w/ attenuation ive had w/ rochefort clones. I will never got to this measure to darken a beer again at bottling.

I'd guess you didn't use enough. My experience is that the syrup is pretty highly fermentable. From your description, I'd guess your yeast is in good shape.

Is there a yeast sediment at the bottom of the bottles Nate? Are they clear or cloudy? Not that it really matters just curious.

is it possible that you have a few bottle bombs because the solution didn't mix as well as you thought?

I mixed it very well + it cleared very quickly w/ alotta sediment. I'm guessing that a good deal of syrup did not ferment as it is 6 points higher than before bottling. 1016 vs 1010. What is weird is that I put sugar cubes in 2 bottles. 1 carbonated better and the other stayed the same, only sweeter. I also began priimig at about 60 for a week as I have oil heat. When I only had a little carbonation, I bought a fish tank heater + put the bottles in that w warm water + kept the temp around 75 for a month + there is little difference. I should have left alone + primed w/ sugar, but the beer was not as dark as the blue, it was more like red only stronger. Oh well, live + learn.