Did a five-gallon recipe for a Belgian Tripel that, after being in the
bottle for eight days is producing very little carbonation. I'm going to
wait for at least two weeks before grudgingly downing two cases of flat
beer, but in the meantime what can I do to improve the conditions for
carbonation?

I am having trouble getting the bottles to remain in a room with a
consistent temperature above, say 65-degrees. I live in a drafty house the
Northeast United States and things are cold these days. I think that is
contributing to the problem so I've moved the two cases of beer closer (not
too close, though) to a particularly warm radiator.

Would shaking the bottles help reactivate the yeast seditment in the bottom,
allowing them to contribute more CO2?

Any other hints?

Thanks,
JM

6.6 lbs. of Munton's Light malt extract
3 lbs. of light dried malt extract
2 lbs. of 20L Crystal malt
1 lb. Belgian candi sugar
Bittering hops: 1.5 oz. of Styrian Goldings (skunkiest hops I've smelt)
Finishing hops: 0.5 oz. of Saaz
White Labs Belgian Abbey Ale Yeast (#WLP530)