I made an imperial stout that tastes fantastic but has very low carbonation despite me putting in the right amount of sugar pre-bottling. It's the highest ABV I've done (just over
![Cool 8)](http://www.homebrewersassociation.org/forum/Smileys/default/cool.gif)
, and I'm wondering if that kept my yeast from doing their thing. Thoughts? Is there an extra step to take with higher ABV? Something I could do to salvage this one?
I do recognize kegging saves me this problem!