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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.
* [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.
====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://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.]