Bottling

[jkh389]

Quick question, if I let my beer sit in primary for 4 weeks and then transfer to a bottling bucket with priming sugar I can assume there are still active yeast floating around in my brew to cause carbonation right? I ask this because I would assume all the yeast are in the trub as I did not siphon the last .5 gallon of beer.

Thanks,

 

[Clann]

yes, there is plenty of yeast still in suspension

 

[jkh389]

oh yeah, also my siphon had this black little cap that covered the end of the tip (the part that goes into the fermentor) and I was wondering if I was suppose to leave that on during siphoning or not. I did not.

 

[Clann]

yes you should leave the black piece on but anything you suck up will

eventually settle out in the bottle. I have been greedy when bottling and

ended up with about 1/4 inch in the bottom of my last bottle

just have to watch when you pour.

 

[Shaneoco1981]

You are supposed to. It's to help in not siphon the yeast cake on the bottom. I made that mistake my first time around.

 

[cyclonite]

Yep, plenty of yeast still in suspension, and leave the black tip on so you don't suck up the trub. I also find it useful to let the beer sit in the bottling bucket (in the place you are going to bottle from) for about 1/2 hour before bottling to let anything sucked in settle back out. This is when I sanitize my bottles and caps. That way only the last two bottles seem to get much crap in there