I have had my apricot blond in my secondary for about 2.5 weeks and I’m ready to bottle. Do I need to swirl it a bit before putting it my bottle bucket to get the yeast back in the solution or do you think there is enough floating around to carb properly? My last batch of IPA didn’t carb well out of the secondary, but I may not of mixed the sugar well enough. Thoughts…
You should be good to go, it takes a really long time for all the yeast to drop out: months, not weeks. Even beer that looks crystal clear has yeast left in suspention.
Thanks for the help. I will bottle her up. Cheers!
