Fermentation and Packaging
For most normal-gravity beers, allow the beer to ferment in primary for a week or two until the gravity is no longer changing. Rack to secondary if desired or to dry-hop or spice the beer. Fermentation temperature should be varied to the optimum values indicated by the yeast manufacturer
To bottle, clean and sanitize fifty-four 12-ounce bottles. (To keg, follow instructions in text.)
Prepare a sugar solution of ¾ cup (approx 4.5 ounces by weight) Priming (corn) sugar and ¾ cup filtered water. Boil for 10 to 15 minutes and add to sanitized bottling bucket.
Rack beer onto sugar solution to mix thoroughly.
Fill each bottle to approximately 1.5 to 2 fingers' width from the top and cap
Store bottles in the seventies for two weeks. Chill one bottle and check the carbonation level. Wait one more week if carbonation is not as desired.