A batch of NB's Petite Saison I made has been in the bottle for over three weeks now, and won't seem to carbonate. (I slightly underpitched the yeast, and then left it in the fermentor a few weeks longer than I should have - both probably contributing to the issue.) The pantry in which the bottles are stored is around 65*, which I think might be too low, so I was thinking about putting a space heater in there. I'm not sure how hard it'll be to regulate the temp, so I wanted to know if it gets too hot - what the upper limit might be. I could aim to stay under that at least. Also, if anyone has other ideas on how to get this to carb up, please let me know! I already tried rousing the yeast, and laying the bottles on their side and turning them every couple of days. I don't think either worked very well, so increasing the temp was my next idea (before re-pitching or adding more sugar). One more thing: the beer isn't very sweet, and is actually on the sour side. I'm not sure if this is intentional, or if there's something else wrong with it.