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Any reason for 2 weeks in the fridge? This way leftover yeasts will die in the bottle.

 Update Another week passed in the fermenter. FG is same at 1.003. Should I bottle it today. 😀 Smells like strong alcohol.

As @hotbeer said, we don't have to add extra yeast in bottling. There is enough yeast in the beer to begin with. By not adding extra yeast is the reason for slow carbonation (2 weeks time).

Here, I'm talking about bottling and bottle fermentation.

Are there any visual signs of bottle conditioning? Like how will one know it's going fine inside the bottle? Does it form krausen or any foam like the fermenter?🙂

How much head space to be left? I've read fill the bottle till there's bottling wand and remove the wand. The space taken by wand is the space to be left. Is this true?

So, We don't have to mix trub (greacy thing from the bottom of fermenter), beer alone have live yeast in them? It'll carbonate with added sugar. Noted.

Sounds good, will try 👍

That's the whole information 🙂. Does Yeast still mix with the beer or do we've to add it for bottling? Oh.. Is there any chance of infection after bottling or there's an alcohol tolerance for bacteria?

Do you mean a plastic bottle?

That was something new and important for a beginner. I was calculating without trub loss. 😌

What temperature is ideal for bottle conditioning? Same as fermentation temp?

Professional in the sense of one who knows and mastered a specific field. The reference isn't indicating any sort of corporate professionals who prints through professionalism. 😁

Way forward ⏩ Hi Professional Brewers, under your suggestions and help my first batch is almost ready (bit waiting for further reading). Till then I'm anxious to know about the bottling process (Priming sugar method not kegging 😁). How much priming sugar per liter is good for carbonation? I...

Yes, all of my equipments are new. My hydrometer is calibrated at 20* C (degree Celcius). OG temperature for the hydrometer was spot on. Which showed 1.062 And now surprisingly FG is 1.003. (@20 degrees C) reading 😁 The beer tasted like the beer that I usually purchase from the shop (it's my...

An update: Finally beer got settled, on the 10th day and as you guys suggested to take a sample for gravity reading. Surprisingly the gravity is 1.003 that means 7.74% ABV. That means a strong beer brewed. I don't think I'll have to take other reading. I'm planning to bottle it. Any...

😌 🙏 haha. Lots of anxiousness and nervousness( beginners fallacy ) 🙃

Is this normal? Some are stuck in between some are floating up to the surface some are tanking. From top it is clear. 🤔

An update. It's the 10th day of the fermentation and the fermentation is highly slowed. But something I noticed tiny things that are floating inside the beer. I'm attaching pictures (ignore the flashlight and scratches on carboy 😁) just beneath the top layer something is popping from the bottom...

That sounds good 👍 I'm brewing for the first time, that's why I'm confused. But you guys are helping me from the initial stage, every question that I asked got answered beautifully. Thank you all members ❤️😌