Impossible to give advice without more information. Were you at the proper FG when you bottled? How much priming sugar did you use? A few weeks ago, I opened a bottle of MW's Noble Trappist Ale that had only been in the bottle a few weeks (it had been in the secondary for two months), and wasn't really that cold. When poured, a few ounces foamed up to the top of a pint glass immediately. Now, some weeks later, and poured cold, it won't do that. I suspect that in my case, it was a bit young in the bottle when I did it, since I know that my FG was spot-on, and I just used the sugar (5 oz. of dextrose) that came with the kit.