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I'm interested to know, too. I have a similar situation in secondary right now. I also used an "Asian" spice bill: Vietnamese rock sugar, green cardamom, star anise, cinnamon bark, bitter orange, black pepper, coriander, fennel seed. I'm not going to taste it until February.

Some more encouraging words for y'all. Note that one of these guys has an 11%-er no-signs-carbonation-after-2-months-70997/

I'm happy to hear the encouraging words. I'm going to link to and from another forum where there's three of us having similar issues. 4-months-still-no-carbonation-168751/#post2185668

I'm not sure that will help, but I won't entirely discourage you since I have only been brewing for a year. From what I am gathering, and from my understanding of yeast-microbiology (I did my undergrad in BioSci and did a lot of coursework in Micro), I don't think the lack of carb is...

https://www.homebrewtalk.com/f35/undercarbonated-amber-123021/

Here is where I got some info: https://www.homebrewtalk.com/f35/bottling-tips-homebrewer-94812/#post1030387

I am in exactly the same boat as JJWP. RIS with high, high gravity. Anyway, if its any consolation, I did a forum search, and I found that high gravity beers, RIS et al, can take anywhere from 6 months to a year before they start carbing. The yeast are simply in a bind, which makes sense...