Geordie Bitter

[bugle]

I have been brewing this bitter and lost the instructions, during the week as I had no time to ask about priming sugar, I racked it to a fermenter under air lock.

I then found out how much to prime it, and bottled it. It didn't occur to me at the time that it was pretty clear! Now I'm not sure if there was sufficient yeast there...

Looking at the bottom of the bottles there is a little off white residue (like lees) but very little and the bottles are not very hard...

Does anybody have any ideas of what I could do with this? Or do you think it will just take longer to prime?

Also, I know it is a bitter, but it was very bitter, as this is my first bitter I'm not sure if it will mellow at all when conditioning?

Cheers, Kev

[bugle]

Thanks a lot for the fast reply, its only been 4 days (thought it was last weekend, but just checked my little notebook, so I'll give it a couple of weeks in the warm and then condition, if this is no good I'll add more yeast... Cheers, Kev