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Below are several ''acid shock starter'' techniques for acclimating yeast to the harsh conditions of acidic wort or beer, including mixed fermentation sour beers and kettle sour beers. See [[Saccharomyces#Fermentation_Under_Low_pH_Conditions|fermenting ''Saccharomyces'' under low pH conditions]] for more information on the science behind this.
* See also [https://web.archive.org/web/20211023133240/https://www.therarebarrel.com/index.cfm?method=blog.blogDrilldown&blogEntryID=F8F5CB68-B1C7-9CB1-ACBD-546329AE621D&originalMarketingURL=blog/Terminal-Acidic-Shock-and-Sour-Ale-Bottle-Conditioning The Rare Barrel's acid shock treatment].
* See also [https://www.facebook.com/groups/MilkTheFunk/permalink/4429403613754485 this MTF thread] for updates on acclimation methods and reported experiences.
CO2 levels in bottles can be measured with special equipment. For example, Allagash uses a [https://foodandbeverage.pentair.com/en/case-studies/allagash Haffmans CO2-Selector]. The pierce model Zahm can also be used to measure packaged CO2 levels (see [https://www.facebook.com/groups/MilkTheFunk/permalink/2210596275635241/?comment_id=2210635192298016&comment_tracking=%7B%22tn%22%3A%22R2%22%7D this MTF thread]).
See also:
* [https://www.facebook.com/groups/MilkTheFunk/posts/6839602712734551/ MTF thread about calculating and priming with honey.]
====Bob Sylvester's Priming Guide====
## 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===
* [https://www.facebook.com/groups/MilkTheFunk/permalink/2375853352442865/ MTF thread on whether or not to purge the top of the bottling machine with CO<sub>2</sub>.]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/2282287018466166/ Justin Amaral's can conditioning project with DO tracking for canned conditioned beers on MTF.]
* [https://www.facebook.com/groups/MilkTheFunk/posts/6845568052138017/ MTF thread on the science available regarding the idea that yeast can scavenge oxygen after packaging.]
MBAA podcasts:
:Another method for setting the spunding valve's PRV to the correct PSI setting would be to use a keg of beer that is already perfectly carbonated. Allow the keg to warm to conditioning temperatures. Attach the spunding valve with the PRV completely closed. Slowly release the PRV until you hear a slight hiss. This should reach the PSI setting that the spunding valve needs to be set at to reach around the same carbonation for other kegs. Kegs should be filled up to the same headspace as the keg that was used to set the PRV setting <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1462140453814164/?comment_id=1462348370460039&reply_comment_id=1462389737122569&comment_tracking=%7B%22tn%22%3A%22R9%22%7D Keg conditioning thread on MTF with Taylor John Caron. 11/07/2016.]</ref>.
* '''Green glass v Brown glass''' - Some bottle types, especially champagne style bottles, may be more available in green glass compared to brown glass. Green glass does a worse job shielding the beer from UV spectrum light, which can interact with hop compounds to produce 'skunky' or lightstruck flavors and aromas. Many classic Belgian mixed fermentation beers are found in green glass, and some producers in North America seek out green glass over brown glass for their beers <ref>[http://jesterkingbrewery.com/jester-king-in-green-bottles Jester King blog post about green bottles]</ref><ref>[http://www.thebrewingnetwork.com/the-sour-hour-episode-15/ Jester King on the Sour Hour, pt 2]</ref> (~11 minutes in) (also, Bob Sylvester). See also [[Aging_and_Storage#Lightstruck|Lightstruck]].
* '''Crown caps v corks''' - Deciding between corks and caps will depend on the specific beer and the brewer's goals with the beer. Caps are a cheaper closure and are also easier to apply. Aside from aesthetics, you may choose corks when intending to age or store beers lying down in order to keep the beer from interacting with the cap. Some producers have observed that crown caps contribute to an off-flavor in their beer, especially if the beer is acidic. Pierre Tilquin closes some bottles of every blend with crown caps in order to test carbonation levels. He has noticed that the crown capped bottles have an off flavor not present in the corked bottles <ref>Conversation between Pierre Tilquin and Dave Janssen, 24-Oct-2015</ref>. Other producers regularly package their acidic beer with crown caps (e.g. the Rare Barrel, Boon Geuze in 25 cl bottles) and have not mentioned a problem with doing so.
** [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.]
* [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://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.]
* [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.] See also [https://www.vigoltd.com/Catalogue/Fillers/4-head-stainless-steel-linear-syphon-filler Vigo Ltd.].
===Bottling Tanks===
* [https://www.facebook.com/groups/MilkTheFunk/posts/7505316402829842 MTF thread on mixing/bottling tanks.]
===Wire Storage Containers===
===External Resources===
* [https://topcrop.co/bottle-keg-conditioning-an-introduction "Bottle and Keg Conditioning, an Introduction" by Top Crop (Omega Labs; Nik Allen and Adi Hastings).]
* [http://jeffreycrane.blogspot.com/2015/06/blending-calculator-ph-abv-and.html "Blending and Priming Calculator," by Jeff Crane.]
* [http://sourbeerblog.com/carbonation-in-sour-beers/ "Carbonation in Sour Beers," Sour Beer Blog.]