Originally Posted by kenpone
It primed in the secondary for 6 weeks before it was bottled.
The book demonstrates a confusing (I think) usage of the word prime
. It outlines two separate steps it calls priming
- the first is a repitch of yeast in the secondary a few days prior to bottling, and the second - and more familiar usage of the term- is the addition of sugar at bottling to carbonate the beer.
Initially the bottled beer needs to be kept at a warmer temp to facilitate carbonation and then transferred to a cooler location for the extended "cellaring".