I’ve been having an issue with slow/poor carbonation when fermenting with highly flocculant yeast. In my most recent batch, I used Wyeast 1968 (which has been, by far, the most flocculant yeast I’ve ever used) for an English style beer to approximate (I know, not a “clone”) a long gone great beer, Double Diamond based on a recipe in the book “Clone Brews.”
When I bottled it, I didn’t use any additional yeast and went on faith that there would be enough mutant yeast that was less than super flocculant. After about a week, there is no cloudiness in the bottles and some balled up (I assume) yeast colonies on the bottom of the bottles. So far, there’s little in terms of carbonation. This stuff on the bottom of the bottles was not there right after bottling.
So, for this particular batch, would people suggest I just wait, shake the bottles regularly to get yeast into solution as best possible, or take the caps off and use something like CBC-1 to re-yeast?
For future beers with flocculant yeast, would people recommend just going ahead and re-yeasting at the time of bottling? If so, what yeast would you recommend?