A deep breath... SPLOSH!

[The Mighty Badger]

Down to 1018 tonight - that's down from 1042 in 46 hours. Naturally had to try some of the cloudy sample, just to be sure, and putting aside the more than slight hint of yeast, it definitely tastes of beer

When it comes to bottling this, would someone mind taking a couple minutes to suggest the best way (in terms of when and the best method to added priming sugar etc - if needed)? To make sure i leave all the trub behind and redistribute the suspended yeast do I need to rack to a clean bucket and mix some sugar syrup into that before bottling?

[Northern Brewer]

I rarely bottle, but the simplest way is to charge each bottle with 1/3 to 1/2 level teaspoon of glucose. There a lots of more complicated ways, but I don't really see the point in making things harder than they need to be. Use a short length of tubing that will enable you to fill the bottles from the bottom, thereby minimising aeration. And have drip bucket handy! Once you've bottled that first batch you will looking-up a chap called Norm