WLP051 vs. WY1072

Yeast & Fermentation
1

I bottled a blond ale from WY1072 using slightly more than 1/2 cup of table sugar on a couple of batches i made and had very good carbonation. I kegged a third batch from this yeast. I also bottled the same ale recipe using WLP051 on 2 batches using the same amount of sugar and kegged the third. I have extremely high carbonation on the 2 bottled batches from the WLP051 to the point of a bottle bombs. I checked the FG before bottling the WLP051 which was actually lower than the estimated from BeerSmith and checked it for several days. The fermentation was over 3 weeks. These beers contains 1/2 pound of Cara foam. Is it possible that the WY1072 did not ferment the Cara Foam (as it is designed not to do) but the WLP051 was able to in the bottles? Any thoughts on this or other reasons for the high carbonation as i have never experienced high carbonation in bottles on many different beers. Both kegged batches turned out fine as they were forces carbonated.

Thanks.

2

If the brews fermented cooler than the originals, they will have retained more CO2. Also, measuring sugar by volume, ie 1/2 cup, instead of weighing it can be inconsistent. The bottles need to be chilled for a couple of days for the CO2 in the head space to be absorbed otherwise they’ll gush when they’re opened.

Those are my thoughts…