Bottle conditioning with WLP002 and 005

[gubby]

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.

 

[ezerhoden]

these two strains 002 and 005 will settle out nicely, forming a tight compact cake. safale 05 would probably have more yeast still in suspension at bottling. the 002 and 005 bottles will carbonate just fine, but they will likely need more time than the safale bottles.

 

[Revvy]

It doesn't really matter what yeast strain you have going on in your bottles now, no one strain really carbs and conditions a beer any faster or slower than any other. The only things that really matters at this point is gravity of the beer, and storage temp...and above all, patience.

The 3 weeks at 70 degrees, that that we recommend is the minimum time it takes for average gravity beers to carbonate and condition. Higher grav beers take longer.

Stouts and porters have taken me between 6 and 8 weeks to carb up..I have a 1.090 Belgian strong that took three months to carb up.

Just give up the idea that you really have any control over this process, your not the boss, the yeast are, and they have their own timeframe as to when the beer will be ready.

Everything you need to know about carbing and conditioning, can be found here Of Patience and Bottle Conditioning. With emphasis on the word, "patience."

 

[gubby]

Thanks for the responses. Patience is a virture, I guess. :/ I was just a little confused why my bottles with US-05 (higher gravity brew) carbed up so much more quickly than the others with the English yeasts.

 

[ajf]

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(3.75g 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.

If you're trying to carbonate 5+gal beer with 3.75g corn sugar, you are going to have to wait a very long time.
If you meant 3.75 oz, then I agree with Revvy.

-a.

 

[impatient]

I had some concoction that I put together last year that is finally ready to dring.

I started @ 1.130. Tastes god awful, hot alcohol taste,(I think rubbing alcohol would taste better) but I drink it because I made it.

 

[impatient]

If you're trying to carbonate 5+gal beer with 3.75g corn sugar, you are going to have to wait a very long time.
If you meant 3.75 oz, then I agree with Revvy.

-a.

01010111 01001000 01000001 01010100 00100001

I knew I kept that damn yellow book for something.

 

[ajf]

01010111 01001000 01000001 01010100 00100001

I knew I kept that damn yellow book for something.

01010111 01101000 01101111 00100000 01101110 01100101 01100101 01100100 01110011 00100000 01100001 00100000 01100010 01101111 01101111 01101011 00111111
-a.

 

[impatient]

01010111 01101000 01101111 00100000 01101110 01100101 01100101 01100100 01110011 00100000 01100001 00100000 01100010 01101111 01101111 01101011 00111111
-a.

If you took the time to memorize binary, you need to RDWHAHB, cause that ain't normal.

 

[gubby]

If you're trying to carbonate 5+gal beer with 3.75g corn sugar, you are going to have to wait a very long time.
If you meant 3.75 oz, then I agree with Revvy.

-a.

Ooops. You are right. I did mean to say ounces rather than grams.

 

[mikitz]

This was one of the threads that scared me off WLP002 due to all the issues people seem to be having with bottling it.

I'm writing to report back after 3 weeks in the bottle, the beer is great, OG 1.050, FG 1.010 with substantial mouthfeel and very pleasant orange esters from the yeast. Roused the carboy once a day for the first 6 days, kept in primary for 3 weeks (~64F for first 4 days, ~68F for remainder of the 3 weeks). Bottled after 3 weeks in primary with 2.0 vol CO2.. although this is traditional for an english bitter I would probably bump it up to around 2.2 vol CO2 next time for personal tastes.

I've been sampling the beer for the past week and it has remained really consistent, same type of aging that other yeasts undergo. Hope this information helps someone out there.