Just pitched some harvested US05 in a Dead Ringer IPA and it took more than 20 hours for any activity but then it went crazy. Next time I would do a fresh starter just to make sure there were enough cells.
My wife loves to brew and has done 4 or 5 extract kits with a little or no help from me. She has made some great IPAs and a chocolate milk stout that was delish. We always bottle together but when we brew one of us usually takes the lead based on who's recipe it is. I don't see her ever...
One of the wife's and my favorites is that NB Kama Citra but I gotta say I love a big brew. Mabe just a passing fancy but that's where I'm at. Only drink one or two in a day but love a warming hefty brew.
Would need to know a few things before we can help. What was the fermentation schedule and did you take a couple of gravity readings a couple of days apart to make the yeast were all done. If your good there then mabe an infection.
I did a Wee Heavy around the same time as you with a couple of differences. I fermented with the same yeast at 58 for two weeks and then brought it up to 68 for another week. OG 1.102 and FG 1.021. It's now in a secondary at 56 degrees where it will stay for a couple of months. It tasted...
Going to do an English style Barley Wine hopefully in the next couple of weeks. Still researching recipes and such but pretty excited to tackle this one.
I agree with others that time in the bottle will help. I have a triple that's been in the bottle nearly a year. It started a little hot after it was first bottled but now is drinking really well.
Belgian Tripel i brewed. it's an extract recipe i found online and slightly modified. It was a little rough at first but with 6 months in the bottle its really drinking very nice.
Just used it in a wee heavy 3 weeks ago. Bought it locally, and made a starter with it about 48 hours before pitching. It was active within 12 hrs in the starter. My only experience with it.