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===Final Gravity===
There is no hard and fast rule for when to package based on final gravity because the gravity of the finished beer will depend on recipe, process, and microbes present among other factors. Generally, lower final gravities are safer because they constrain the extent to which the beer can continue to ferment and generate extra CO<sup>2</sup> in the package. But rather than looking for a specific number, pay more attention to the stability of the gravity. Jay from the Rare Barrel recommends waiting at the final gravity for 2-3 months in mixed fermentation beers to ensure that this gravity is the actual final gravity <ref name='Sour Hour episode 6'>[http://www.thebrewingnetwork.com/the-sour-hour-episode-6/ The Sour Hour episode 6 Listener Q&A]</ref> (~38 minutes in). If the gravity is stable over a long time scale (weeks to months, depending again on factors such as the recipe, process, and microbes present), then the beer is probably done. If you are unsure then give the beer a bit longer and monitor final gravity. Keep in mind that sampling sour beer too often can lead to too much oxygen exposure, and care should be take taken not not sample too much and purge with CO2; see [[Mixed_Fermentation#Aging|Mixed Fermentation]] for more information. Each gravity point (.001) of continued fermentation yields roughly 1/2 volume of CO2 (each degree Plato yields 2 volumes of CO2) <ref>[http://braukaiser.com/wiki/index.php/Accurately_Calculating_Sugar_Additions_for_Carbonation#Remaining_or_Residual_Extract "Accurately Calculating Sugar Additions for Carbonation." Kai Troester. Braukaiser.com. Retrieved 08/07/2016.]</ref>. Sometimes beer samples will contain high amounts of carbonation due to gradual fermentation from ''Brettanomyces'' (in other cases when the beer has aged for a very long time, there may be much less residual carbonation than normal). Therefore, it is best practice to degas the sample by pouring it through a membrane filter such as a coffee filter in order to obtain an accurate gravity reading <ref>[http://methods.asbcnet.org/summaries/degassingmatrix.aspx "Recommended Beer Degassing Methods and Alternatives Matrix". ASBC Methods of Analysis. Retrieved 03/04/2020.]</ref>.
With continual batches of beer using the same grist and strains of microbes, a stable final gravity can become more easily predicted by the brewer and waiting for a stable final gravity may no longer be necessary once a known stable final gravity is achieved (note that a change in the strains being used or the grist could result in a different stable final gravity). For example, see the [[Brettanomyces and Saccharomyces Co-fermentation#Dosing_Clean_Beer_with_Brettanomyces_At_Bottling|Brettanomyces and Saccharomyces Co-fermentation]] page for techniques for inoculating ''Brettanomyces'' at bottling time into a clean beer that was fermented with just ''S. cerevisiae''.
# All my beers have a final gravity of pretty much zero. I use plain cane sugar. I've found it to be pretty yeast friendly and the results are faster with sucrose. Not sure why dextrose became popular. Most of us don't brew with corn, so why add it at packaging.
# Bob prefers Red Star brand dry champagne yeast. Suggested alternatives include [http://www.scottlab.com/product-57.aspx EDM wine yeast], Maurivin PDM, and Fermentis Safoeno VR 44 <ref name="Gus_Sylvester_Method">[http://thefarmhouseobsession.blogspot.com/2016/06/kathleen-round-3-more-hops.html "Kathleen Round 3 - More Hops!" The Farmhouse Obsession Blog by Andrew "Gus" Addkison. 06/08/2016. Retrieved 06/08/2016.]</ref>.
# For 7 barrels/217 gallons of beer, dissolve the 12 pounds of cane sugar (0.88 ounces of sugar per 1 gallon of beer) in ~3.5 gallons of 108-110°F water. After the sugar dissolves, add 250 grams of yeast to the sugar water (1.15 grams of yeast and 0.885 oz of sucrose dissolved in 2 fl oz of water per gallon of beer, or 6.628 grams of sucrose per liter of beer). The amount of yeast is less important than the amount of sugar <ref name="Gus_Sylvester_Method"></ref>)<ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1917477671613771/?comment_id=1917618818266323&reply_comment_id=1917621641599374&comment_tracking=%7B%22tn%22%3A%22R2%22%7D Bob Sylvester on rehydrating yeast and sugar together. Milk The Funk Facebook group. 12/13/2017.]</ref>. I do this first and let it bloom while I transfer the beer from the fermenter to my kettle. Takes about 20-30 minutes. By this time the yeast is about to crawl out of the bucket. ''Editor's note: many homebrewers have had success carbonating sour beer with only 1-2 grams of wine yeast for 5 gallons of beer.''
# Add the yeast/sugar slurry just before the transfer is finished as this will help incorporate the slurry. Carbonation happens the same day as packaging if done correctly.
# Sounds counter to everything you've learned, but don't gas purge the bottles. The yeast will uptake the O2 in the head space.
## Note: For a discussion on why or why not the dosage of priming sugar for kegs should be lower than for bottles, see [https://www.facebook.com/groups/MilkTheFunk/permalink/4607537139274464/?comment_id=4607551389273039&reply_comment_id=4607649122596599 this thread].
# Wait 10 days. That's it. With time, the initial "rough" carbonation you get in the first couple days will mellow out into the fluffy stuff.
====Krausening====
David Fuhrer reported using a [http://brewwiki.com/index.php/Speise "speise"] method similar to krausening for mixed fermentation beers reduced the time of [[Tetrahydropyridine|THP]] in mixed fermentation bottles to 3 weeks. See [https://www.masterbrewerspodcast.com/237 Episode 237 of the MBAA podcast] and related links.
See also:
* [http://beersmith.com/blog/2010/03/22/krausening-home-brewed-beer/ BeerSmith blog article on krausening calculations.]
===Oxygen exposure===
===Canning===
Usually, only pasteurized sour beer is canned due to the danger of over-carbonating canned beer, however, some brewers have been experimenting with canning mixed fermentation beer and allowing the beer to naturally carbonate in the cans. It is recommended that brewers contact their can supplier to verify that the plastic liners for the cans are rated to handle the pH of sour beer (3-4 pH; kettle soured or otherwise) and to find out the lifespan of the cans. Cans have been found to preserve some hop compounds such as myrcene and caryophyllene better than bottles because bottle caps can strip some of these compounds <ref>[https://onlinelibrary.wiley.com/doi/full/10.1002/jib.667 Kemp, O., Hofmann, S., Braumann, I., Jensen, S., Fenton, A., and Oladokun, O. (2021) Changes in key hop-derived compounds and their impact on perceived dry-hop flavour in beers after storage at cold and ambient temperature. J. Inst. Brew., https://doi.org/10.1002/jib.667.]</ref>.
See also:
* Mobile canning companies that will can mixed fermentation beer:
** [https://craftcanning.com/ Craft Canning]
* [https://www.masterbrewerspodcast.com/224 MBAA Podcast Ep 224 "Can Liner Quality & Testing".]
* [https://seamschool.com/ Seam School]
* [https://web.archive.org/web/20220110012615/https://doubleseam.com/ Double Seam]
===Capping===
====Single Cases====
* [http://www.shorecontainer.com Shore Container, 750 mL 26 mm cap bottles.]
* [https://www.txbrewing.com Texas Brewing: 500/330 mL Green Morning Bottles, 750 mL Green California punted Champagne Style Beer Bottle (crown or cork).]* [https://chicagobrewwerks.com Chicago Brew Werks: 500 mL cork and cage or crown with punt, and various Morning bottles and other Belgian bottle formats.]
* [http://www.homebrewing.org Homebrewing.org; 750 mL cork and cage bottles and 375 mL cork and cage bottles.]
* [https://www.morebeer.com/ MoreBeer Amber Champagne/Belgian Style bottles (also has non-punted versions).]
* [https://morewinemaking.com MoreWine Champagne bottles.]
* [http://mdhb.com Maryland Homebrew: 750 mL Belgian bottles and Champagne Bottles (offers 3 liter magnums).]
* [httphttps://www.curdsandwine.com / Curds and Wine (green champagne).]* [http://www.keystonehomebrew.com Keystone Homebrew Supply (green bottles, multiple sizes750 mL).]
* [https://www.midwestsupplies.com Midwest Supplies: 375/750 mL Belgian bottles.]
* [http://www.northernbrewer.com Northern Brewer: 750 mL and 350 mL, cork and caged, and crown capped Belgian bottles.]
* [https://beer.buyourbottles.com/ Buy Our Bottles.]
* [https://www.wineandbeersupply.com Wine and Beer Supply.]
* [https://shop.countrymalt.com/supplies-and-cooperage Country Malt Group.]
* [https://www.saverglass.com/en/catalog/sparkling-wines Saver Glass (multiple sizes and styles of green glass bottles.]
* [http://www.saxcodirect.com/375-ml-belgian-bottles-in-cases-crown-finish.html Saxco International.]
* [http://www.hauserpack.com/catalog/beer/method-tradition/ Hauser Pack: Traditional sparkling wine green 750 mL, 29 mm caps or corks required] and [http://www.hauserpack.com/catalog/beer/champagne-ecova/?fref=gc Champagne Ecova] (and other high pressure formats).
* [http://www.scottlab.com/products-4.aspx Scott Labs.]
* [https://www.estal.com Estal (large formats).]
* [https://pioneernorthwest.com/products/ Pioneer Packaging (mostly Champagne/wine bottles that must be corked).]
* [https://allamericancontainers.com/glass-bottles-jars/ All American Containers (might have 375 mL green glass bottles).]
* [https://www.wiegand-glas.de/front_content.php Wiegland-glas (Germany).]
* [https://www.berlinpackaging.com/bottles/ Berlin Packaging (many sizes and types - Germany).]
* [https://www.alibaba.com/showroom/500ml-green-beer-bottle.html Alibaba (green glass, may be lower quality from China).]
====Bulk 29mm Caps====
* [https://www.gwkent.com/large-29-mm-crown-caps.html GW Kent.]
* [https://bsghandcraft.com/29-mm-gold-crown-caps-bag-of-100 BSG (package of 100 caps).]
* [https://www.wineandbeersupply.com/products/29mm-crown-cap?_pos=2&_sid=268b8934c&_ss=r Wine & Beer Supply.]
* [https://www.waterloocontainer.com/closures/crowns/ch-crowns-vo-29mm-stainlessgold Waterloo Containers.]
* [https://aowilson.ca/our-products/caps-closures/ AOWilson (Canada).]
* [https://www.facebook.com/Dominion-Grimm-Inc-259502154148301/ Dominion and Grimm (Canada).]
* [http://eurocapeurocork.com/ Euro Cap Cork.]
* [http://www.sbi4beer.com/Products/Bottles+%26+bottling/Crown+Corks/Gold+-+29+mm/ Selected Brewing Ingredients (Netherlands).]
* [https://www.thebottlejarstore.co.uk/product/sparkling-wine-29mm-crown-gold-with-bidule The Bottle Jar Store - 29mm with bidule (UK).]* [https://www.labrenta.com.br/pt/prod/tampas-para-cervejas-frisante/medusa-29 Labrenta - "Medusa" 29mm Bidule caps (BZ).]
See also:
* [https://www.facebook.com/groups/MilkTheFunk/permalink/2595171063844425/ MTF discussion on the reliability of 29mm caps without liners.]
* [https://www.facebook.com/groups/MilkTheFunk/posts/5869077499787082/ MTF discussion on the function of biduled caps.]
* [https://www.facebook.com/groups/MilkTheFunk/posts/5256403844387787/ Sources for Pelliconi 29mm crowns.]
====Corkers, Corks, and Cages====
* [http://www.thevintnervault.com/product/4211/Bottle-Filler-Pro%2C-6-Spout-.html Vintners Vault 6 Spout Bottle Filler with Electric Float and Pump.]
* [https://www.tenco.it/en/enolmaster-4-head-vacuum-filler Enolmaster 4 Head Vacuum Filler]. See [https://www.facebook.com/groups/MilkTheFunk/permalink/2274395339255334/ mixed reviews on MTF].
* [https://www.instagramlevitatefab.com/p/BwLmPK6AR9shop-/ 1 Levitate Fabrication 4 spout filler], see also [https://www.facebook.com/groups/MilkTheFunk/permalink/1839233396104866/?comment_id=1840187429342796&reply_comment_id=1840292722665600&comment_tracking=%7B%22tn%22%3A%22R%22%7D this MTF thread] on using this product with uncarbonated liquids.
* [https://www.tcwequipment.com/products/mori-filler TCW Equipment Mori Filler; 4 or 6 spout.]
* [http://www.microfillingsystems.com/ Micro Filling Systems bottler filler (counter pressure, but can be used without counter pressure).]
* [https://www.kinnek.com/product/prospero-equipment-corp-gai-2004/ GAI 2004 at Kinnek.]
===Wire Storage Containers===