slow conditioning?

[madscientist]

So i've been bottle conditioning a 2.5 gallon batch for 2 weeks now.  I cracked one open and it was carbonated, but not much.  Based on my internet searches I used about 2.1-2.5 oz of priming sugar (not table sugar).  I didn't really measure the amount of water to make the priming solution, as I read that it's the amount of sugar that's critical.  It's been pretty cold in the closet where I keep all my beer supplies, probably in the mid 50s.  So i'm wondering if that would cause it to carbonate slower, or I didn't use enough sugar.  OG was 1.048 and FG was around 1.013ish. 

[jamminbrew]

Lower temps will slow down fermentation.  If you can, find a more temp-stable area, and let it condition at the regular temp.  Or just wait it out a little longer, it will probably come out fine.  I had a brew that after a month had very little carbonation to it, but after 3 months, came out fine.  (Belgian strong dark ale)   To be sure, tho, it did need a longer conditioning time for the flavor.