Thanks Irwin. I gently shook them for good measure. I read that putting the
yeast back in suspension sometimes helps. I'll give it three weeks, like you
said.

"Irwin Peckinloomer" <spam@trash.com> wrote in message
news:MPG.20430fe56ce5d7fb9896e2@news.verizon.net...[color=blue]
> In article <taydnf0co-gSDkXYnZ2dnUVZ_oWdnZ2d@rcn.net>, [email]spamthis@spam.com[/email]
> says...[color=green]
>> 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?
>>[/color]
> Don't panic, give it at least 3 weeks at 60c plus before you give up on
> carbonation.[/color]