I made a batch of Chris's British Ale from a FWK bought at G&G. I used US04, fermented at 18C for 2 weeks. When I bottled the said beer, I noticed how clear it is. Two weeks later (now), the beer is very nice but hardly any carbonation occurred. Not a bad thing for a British ale mind you, but it still makes me wonder - when the beer is clear at the end of fermentation, is there are enough yeast suspended for a successful carbonation? Usually I make BIAB partials and they tend to be (unintentionally) cloudy and subsequently well carbonated, so I assume there are yeasts floating there.