How long as it been since you bottled it/what is the temp it has been conditioning at, and how much priming sugar did you use?
The rule of thumb for a normal average beer is 3 weeks at 70deg. For high alcohol beers that time can be much much longer.
Primary: Chesterfield wild Lambic(1 gal),
Up coming beers: Sati, Summer in Sommelsdijk, Koyt or schipluyden.