That basically what I've done. I'll probably transfer to a secondary soon. When should the priming sugar be added and how long before bottling?
The idea here is that you want the yeast to gobble up all of the available sugar in primary fermentation- as it does this, it is producing alcohol (yay!) and CO2 (bubbles). Once it has consumed all of the sugar it can, bubbles will stop and the yeast will have nothing much to do. Once you're sure it's done (best way to know for sure is with a hydrometer - if you get the same reading for a couple days in a row you know it is done) you can bottle. The priming sugar gives the yeast something else to eat, and since you have it in a sealed bottle at this point, the CO2 can't escape and provides your carbonation.
I'm not big on secondary fermentation, but if you want you can do that after primary finishes. Cold crashing is also optional and would occur just before bottling- basically with that you are just trying to get a lot of the yeast and other stuff to drop out of solution so you end up with clearer beer - don't worry, there will still be plenty of yeast left in there to carbonate your bottles.
Sent from my iPhone using Tapatalk