You may leave the wort in one fermenter the entire length of the fermentation period but you will generally get better results if you transfer the liquid off the yeast sediments after about 1 week when major fermentation activity is past. This process is called racking and is done with a second carboy and a vinyl siphon tube.
Let set an additional week to allow beer to clear even more.
Step 1
Get
everything sanitized . Make a solution of about 1 ounce bleach to 5
gallons water. I like mine a bit stronger. Wash your bottling bucket,
syphon hose, and bottle filler. Boil or breifly soak in clorox your
bottling caps. Clean your bottles in detergent, I put my bottles upside
down in the dishwasher for a quick wash to sanitize them you could
substitute a bleach solutiion rinse.
Step 2
Boil 1/2 to 3/4 cups of corn sugar in about a pint and a half of water to dissolve sugar. Transfer cooled sugar water to bucket and then transfer beer to bucket. Use racking cane and syphon hose to fill bottles. A flashlight helps you see the fill level.
Step 3
cap the bottles using a bottle capper such as
pictured here.
store the bottles at room temp 1-2 weeks.
That is if you can stand to wait that long.
Drink it up. mmm good.
