After a day the beer should be clear. Cloudy beer should not be bottled, as it will have a yeasty taste. Before bottling, the beer should be primed. This involves providing enough fresh yeast and sugar to allow carbonation in the bottle. Again a starter solution of yeast is made as in the previous procedure.
Fresh yeast is mixed with about half a pint of luke warm water and the sugar.
Mix it into a smooth solution, wait for half an hour, and then pitch into the secondary fermenter. The wort should be stirred to promote mixing. The brew should then be left to settle for an hour or two. The beer is then ready to be bottled. Whilst the beer is settling the bottles should be prepared.