I'm not sure if that link mentioned it (I didn't see it, if so...)...
The original post indicated this is a lager. Presumably the brewer lagered this beer for about 6 weeks at around 32 degrees. Often there are not enough yeast cells remaining in the beer after lagering and it's necessary to add some yeast cells along with the priming sugar.
Did you do this? If not, and if warming the beer for another week or so doesn't carbonate it, you may have to add a few cells to each bottle.