Bottling questions!

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?

Unless your beer's been sitting for a year...or over six months, there is plenty of yeast to do the job...you don't need to worry about that. I've done 6 months in primary and they've carbed fine......

Revvy said:

Unless your beer's been sitting for a year...or over six months, there is plenty of yeast to do the job...you don't need to worry about that. I've done 6 months in primary and they've carbed fine......

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That's what I told em! They looked at me like I was crazy. I'm tempted to bring them one if it works out nicely.

Some people are idiots.....

He's probably not deserving of your finely crafted nectar of the gods....but if yourubbed his face in it, all the better.

Revvy you mean 6 months and bottle without stirring or disturbing and there is still enough yeast floating around to carbonate yeah? Who'd have thought!