So I have a batch of brown porter that I put into secondary and decided to drop the temp down to 45 degrees during the second week in secondary. I bottled it (2.2 gallons) with a 1/4 cup of corn sugar, and it has been stored at 70 degrees for the past week. By my calculations this should have been enough to bottle condition to 2.0 or better carbonation by volume. It's been one week and popped one open to check it out. There is zero carbonation. I will wait another week, but if there is no carbonation then I guess I will have to pop open all my bottles and transfer to a keg to force carbonate. Did I cause all my yeast to fall out of suspension by dropping the temperature while it was in secondary? Any suggestions on what to do if this beer never reaches acceptable carbonation levels in the bottles? I know it has sugar in it, so I would think its a yeast issue.