I use bottle conditioning with the majority of my beer. I do have some Corny kegs, but it is early days yet in terms of kegging rather than bottling.
Just as a means of comparison (and I am not sure how easy it is to tell with these photos), here’s some pictures of a bottle of So-La (brewed with Fermentis US-05 yeast) as it settles and conditions. It is brew number 51 from the pilot batches.
One is immediately after bottling. Another 24 hours later. And the final one, 48 hours after bottling (by which time it is pin bright). This is fairly typical for my US-05 based beers.
Compare this to the Verdant Blonde IPA (brew number 50 from the pilot batches). Both have the same amount of hops in them (and both were dry hopped). Both brews were chilled to 3-4C for 48 hours before bottling.
