arringtonbp
Well-Known Member
I have a batch of irish red ale that has been in primary for 4 weeks. It has been in a bucket fermenter. The worker of my LHBS was incredulous that I had done it this way, but I told him that it was a tried and true method. My plan is to add 5 oz priming sugar (dextrose) by boiling it in 1-2 cups of water and racking on top of it after it cools. I will wait about 2 weeks and put a bottle into the fridge to test it. I'll probably test one every 3-4 days after that.
Also, it is pretty cloudy at the moment. I used whirlfloc, but I did not whirlpool the wort. I aerated it by shaking the fermenter around a little bit.
How can I ensure that enough yeast gets into the bottles to carbonate them?
Is it still possible for the beer to clear up?
Or more basically, how do I get from this point in the process to a well-carbonated, clear beer?
Also, it is pretty cloudy at the moment. I used whirlfloc, but I did not whirlpool the wort. I aerated it by shaking the fermenter around a little bit.
How can I ensure that enough yeast gets into the bottles to carbonate them?
Is it still possible for the beer to clear up?
Or more basically, how do I get from this point in the process to a well-carbonated, clear beer?