Wyeast 1968 and bottle conditioning

[applewood]

Hi Folks,

I brewed an ESB a few weeks ago. Fermentation went well and I bottled the beer after two weeks in primary. The beer came through very clear which makes me worry that there is not enough yeast to bottle carbonate. After a week I am not seeing any signs of carbonation (65 F). I usually see some carbonation at this point using other strains. Considering how well 1968 settles do I need to prime the bottles with more yeast or wait it out? Your thoughts are most appreciated!

[BDawg]

The yeast is more flocculent than most strains, but there's still plenty in there unless you filtered them out. Get 'em up to at least 70F and give them at least another 2 weeks. A gentle swirl to rouse any flocc'ed yeast will help too.

[ziggy]

That is a most excellent yeast and I use it regularly in my oatmeal stout. It definitely takes longer than a week to carbonate. You should see a layer of it form on the bottom. That layer will stay in there pretty solid when you pour it out. Give them a swirl to get the yeast back up, let them sit another week the let us know how they are. Usually when I bottle I intentionally suck up a little bit of yeast from the bottom of the carboy just to be safe.

[applewood]

Thanks folks. I moved to bottles to a warmer place after giving them a gentle mixing. I will let you know what happens.

[PseudoChef]

I just bottle carbed a Southern English Brown and it is taking longer than usual, but testing on a week by week basis, there is definitely improvement. I am also only carbing to 1.6 volumes, so I don't expect to see much to begin with, but I assure you it is working ever so slightly.

[applewood]

Yep, sure enough the beer is carbonating. After two weeks there is decent carbonation. I will probably let it go another week as suggested. I will definitely use this strain again. Thanks again for the input.

[ziggy]

Hell yeah! I bloody love that yeast. enjoy!