Anyone have experience with Wyeast's London ESB strain (1968). When I did my starter, it stepped up to high krausen quickly and flocculated before I pitched just 24 hrs later. Had a vigorous fermentation, slightly exceeding my expected attenuation on the English mild I'm brewing. Again flocculated really well with very clear beer in the carboy and a dense yeast cake at the bottom. Only had it sit on yeast for two weeks before bottling. Primed the 5 gallon batch with 60 grams of corn sugar and its bottle conditioned at 65 degrees for two weeks. Checked a few bottles today and I got nada. There is absolutely no carbonation happening. Never had this happen before in many years of brewing and nothing has changed with technique or sanitation.
I've never used this yeast strain before and I'm just wondering if its possible that its so flocculant that there just wasn't enough left in solution to carbonate? Everything I read says that shouldn't be possible but the two beers I opened are very bright without filtration and there is no sediment to decant off. Beer has a good flavor but all the mouthfeel of a glass of water.
I'll wait it out quite a bit longer but at this point I'm not encouraged.
(Please Santa...a kegging system for Christmas!)
