re: Homebrewing: Lack of Carbonation.....again

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Pretty sure bottle carbing should be done at room temp. You're still relying on the remaining yeast to produce the CO2 to carbonate the beer. Yeast like to sleep when they're cold.

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Bottle carbing was done at room, well.... Come to think of it, i had my ferm fridge temps set at 55 to drop off some of the yeast before bottling. I never raised the temps up at bottling time.

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Like others said, consider investing in kegging. You have much total control over carbonation and don't have to worry about cleaning / filling all the bottles

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I know i really need to do this. The only thing is, how long can beer sit in a keg? I also would like to give out beers, could i just pour some beers from the tap into bottles?

A beer like this, i also want to age, so i don't really know how to do that once it is kegged. However, a 9.2% beer should probably be bottled anyway for cellaring reasons.