I know that strong Belgians should have a higher level of carbonation. With most of my beers, I usually use one ounce of corn sugar per one gallon (i.e. 5 oz/5 gallon batch). How much would you recommend for a strong Belgian Dark Ale? Maybe six ounces, or even seven?
Also, my O.G. was 1.090, which will give me somewhere in the vicinity of 9% alcohol. I'm planning on leaving it in primary for about four weeks, and then straight to bottles, with no secondary. Do I need to repitch more yeast for carbonation, or should I be okay with what's in there?