I'm still pretty new, have done two ambers that were pretty good and have an oktoberfest bubbling away in the fermenter right now. The next thing I'm planning is a belgian quad, and I know these are often pretty highly carbonated, but the recipee (kit from northern brewer) calls for the same amount of priming sugar as the other kits I've done. What I'm wondering is, if I want to achieve that higher carbonization, is it simply a matter of adding more sugar at bottling, and if I do that do I need thicker bottles? Have read some suggestions of adding champagne yeast at bottling and am considering that as well. Planning to bottle age for a few months at least. Any pointers would be appreciated, I'm hoping to achieve something close to St. Bernardus Abt 12, which is my very favorite beer.