I used white labs abbey ale yeast - fermentation went well and flocculated quite a bit. I then bottled straight from primary. I noticed that not a lot of yeast went into the bottles which hasn't really happened before (usually there's a visible layer or sediment. Also doesn't help that it's quiet dark brown in a brown bottle.
Anyway, the bottles have been sitting for about 10 days now, so I cracked one open to see how carbonation was going and nothing...completely flat. Tried another bottle same thing - bottles are near new and were sanitised so that's not the issue.
If only a small amount of yeast got in the bottles - should they still carbonate ok given more time or am I destined for a flat batch?
Update: It is carbonating, just very slowly. They needed some rotation, a warmer room + time. 4 weeks and beer has low levels of carbonation
Update 2: Most bottles have carbonated at 7-8weeks. I noticed some do not have a fine yeast layer on the bottom so could have somehow not gotten much. Another thought for the overall slow carbonation, is that I didn't mix/turn the bottles an hour+ after bottling when the sugar had dissolved. Other than that, it may be but down to super malty beers?