gubby
Active Member
The two beers that I have in bottles with these yeasts seem to be taking forever to bottle condition. I have an oatmeal stout that has been in bottles for two weeks with WLP002(3.75 oz corn sugar for 5+ gal.) and it has very few bubbles. I did a pale ale that was at the same temperature with US-05 that was properly carbonated after that period. A brown ale I bottled a month back with WLP005 is still very low on carb with just a little bit less priming sugar. I'm wondering if anyone else has had this experience with these high-flocculating English strains.