I noticed that one of my big beers (Imperial Porter), which went from 1.089 to 1.015 has a layer of sediment after one day of carbonation; I bottled with a touch more than 1/2 cup of corn sugar...
I opened it and it was about 1/3 to 1/2 of the way to carbonated.
a) am I due for a bottle bomb? or maybe it was because it was the last bottle I capped - and had more sugar in it (I stirred and coiled the tube - but still)
b) or is it that White Labs British 002 flocculates quickly - so it carbonates quickly?
which brings me to my question: do different yeast strains carbonate faster if they flocculate faster?
There shall be in England seven halfpenny loaves sold for a penny; the three-hooped pot shall have ten hoops; and I will make it felony to drink small beer. -King Henry VI. Part II. Act iv. Sc. 2.