You think we tell you three weeks at 70 to pull your leg? Have you ever carbed beer before, then how do you KNOW that 1 more week wont be "but I don't see it making much difference?
Why don't you look at the 12 million threads about waiting and SEE time DOES MATTER.
The three weeks is usually the MINIMUM for more beers, some take longer. You don't didn't "mess up your priming sugar" the ONLY thing you did is think you know more than the folks on here who tell you to wait.
99.999% of the time the brewer doesn't have a carbonation problem on here, they have a PATIENCE one. Just like you
The 3 weeks at 70 degrees
, that we recommend is the minimum
time it takes for average
gravity beers to carbonate and condition. Higher grav beers take longer.
Stouts and porters have taken me between 6 and 8 weeks to carb up..I have a 1.090 Belgian strong that took three months to carb up.
Temp and gravity are the two factors that contribute to the time it takes to carb beer. But if a beer's not ready yet, or seems low carbed, and you added the right amount of sugar to it, then it's not stalled, it's just not time yet.
Everything you need to know about carbing and conditioning, can be found here Of Patience and Bottle Conditioning.
With emphasis on the word, "patience."
If a beer isn't carbed by "x number of weeks" you just have to give them more time. If you added your sugar, then the beer will carb up eventually, it's really a foolroof process. All beers will carb up eventually. A lot of new brewers think they have to "troubleshoot" a bottling issue, when there really is none, the beer knows how to carb itself. In fact if you run beersmiths carbing calculator, some lower grav beers don't even require additional sugar to reach their minimum level of carbonation. Just time.
You may not believe it....but why don't you walk away for another week or two and prove us wrong?