I have some others sitting in the basement currently, that I brewed 4 months ago. I have an oatmeal chocolate stout, which took around 3 weeks to carb up, but has really mellowed over the last few months. So, I do understand the timing and waiting aspect. HOWEVER, this process has been MUCH slower in this batch vs other batches. This even includes my Belgian Dubbel I brewed almost 2 years ago. I guess I was just disappointed with the rate at which this was happening. I do understand the process of yeast eats sugar and carbs up beer. Maybe it was a lack of defining what I really wanted answered that got me here.