The rule of thumb for bottle conditioning is at least 3 weeks at ~70F for carbing, then a few days in the fridge before drinking to allow the remaining yeast in suspension to clear out. Something to remember is that with stronger beers, while they will be carbonated and drinkable after the 3 weeks, they tend to get more complex and delicious with age. I have a vanilla stout brewed about 3 months ago that is finally coming into its own and really starting to taste like something special.
Be patient, and RDWHAHB. You'll be glad you waited.