Re-carbonation

[jmarr]

I recently discovered that two batches of strong beer I bottle conditioned and aged for 3 months have insufficient carbonation. These were my first two batches using the new "malt tablets". I followed the dosing rate suggested with 7 for each 22 oz bottles. They were kept at about 72 F during conditioning. Any suggestions on recarbonating?
Re-open and add additional tabs?

[Jimmy Orkin]

Just to make sure that your priming addition is spent, you could roust the yeast from the bottom and warm the bottles to about 80f for a week and see if you get more carbonation.