Yesterday I bottled the beer for post-fermentation. Fermentation in the fermentation tank had stopped before, no more bubbles rose through the gas tube. After that, you first have to transfer the beer to another bucket and wash out the dead yeast on the ground from the fermentation container. Then refill the beer into the fermentation container. At the same time, bring 600 ml to the boil and stir in 150g of sugar. Let this cool down to room temperature and then stir it back into the beer in the fermentation container. Then simply fill the beer with the tap from the fermentation container in bottles (becareful this must be stable reusable bottles) and attach a crown cork. There are special devices for this, e.g. a special pliers. You must not fill the bottles completely, but should leave at least 3cm distance to the closure. Here are some pictures.