Yeast v quality of carbonation

[Michal]

First of all Hi Everyone!!! since that's my first post.

I have a question regarding carbonation. I have done only few AG brews and as far as I remember always used Gervin dry yeast.
For last two brews I used Muntons dry yeast recommended to me for producing firm sediment.

I always bottle and realized that after switch to Muntons my beer is carbonated differently... (I use honey for priming and used exactly the same amounts)
It's difficult to describe but the bubbles are now bigger and more 'aggressive'.
Previously they were smaller and smooth...

In your experience, is there a correlation between the yeast you used and how your beer was carbonated?
Thinking about it there must be since CO2 is its by-product...?

[Brotherton Lad]

Welcome.
Don't know about the yeast but it could be a result of the ambient temperature your beer is conditioned and stored in, now that it's summertime.

[trucker5774]

I was about to say the same as Brotherton Lad. If you like a firm compact yeast try s-04. It sticks to the bottom lice glue and does the job very quickly.

[Michal]

Thanks! I didn't consider temperature as a factor there at all...

I have never thought I'd say it, but I am looking forward for the cold days to come now...

[raiderman]

I wonder if there may be a factor in how quickly the yeast starts working once primed. I bottle and use S-04 which takes around 3 weeks to condition, if I drink it after a week, the carbonation is low, if I drink it after 5 the bubbles are quicker to form and larger, on the other hand if I get the priming wrong and I just have it becomes explosive and takes some opening!