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update to Oxygen exposure
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 CO2 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 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. 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>.
For inoculating ''Brettanomyces'' at bottling time into a clean beer that was fermented with just ''S. cerevisiae'', see the [[Brettanomyces and Saccharomyces Co-fermentation#Dosing_Clean_Beer_with_Brettanomyces_At_Bottling|Brettanomyces and Saccharomyces Co-fermentation]] page. For suggested equipment for reading gravity from small samples, see [[Packaging#Density_Meters|Density Meters]].
===Clarity and pellicles===
====Acid Shock Starters====
Below are several ''acid shock starter'' techniques for acclimating yeast to the harsh conditions of acidic wort or beer. See [[Saccharomyces#Fermentation_Under_Low_pH_Conditions|fermenting ''Saccharomyces'' under low pH conditions]] for more information on the science behind this.
* See also [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].
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# 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, re-hydrate 250 grams of yeast in 3.5 gallons of 108-110°F water with and then dissolve the 12 pounds of cane sugar dissolved at 108°F in the water with the re-hydrating yeast (0.87 grams of yeast and 1.13 oz of sucrose dissolved in 2 fl oz of water per gallon 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 minutes. By this time the yeast is about to crawl out of the bucket.
# Add the yeast slurry just before 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.
===Oxygen exposure===
Oxygen is the enemy of finished beer, and most producers of standard beers invest a lot of time and money to reduce oxygen exposure in their finished beer(referred to as "dissolved oxygen", or "total packaged oxygen"). Excessive oxygen exposure can negatively impact the beer either permanently through the formation of acetic acid and/or ethyl acetate, or temporarily by increasing [[tetrahydropyridine]] (THP) formation. For mixed fermentation/sour/funky beerswhere fresh bottling yeast is added, this may not be as significant of a concern. These beers, especially barrel aged versions, generally have more oxygen exposure during fermentation and aging , and this contributes to the characteristics of the beer. Some ''Brettanomyces'' is known as an "oxygen scavenger", which helps to prevent oxidative reactions in the bottle over time (see [[Aging and Storage]]). Fresh bottle conditioning yeast can help prevent acetic acid and THP production by consuming the oxygen in non-purged bottles before it can have an effect on the mixed culture. Even without fresh bottling yeast, some brewers achieve good results without purging bottles before filling (for example, lambic producers and blenders), and others although this might be dependent on whether the strains present in the beer are big THP producers or if the brewer has limited time to store bottles long enough for the THP to age out. Others do take care to avoid oxygen exposure in the packaging processand report that purging bottles with CO<sup>2</sup> helps prevent THP formation. There Due to these many variables, there is no definite easy answer in terms of whether it is better to carefully CO2 CO<sup>2</sup> purge as is recommended in more normal standard practice for clean beers or if the yeasts present in mixed-fermentation beers are better able to quickly scavenge O2 before it . CO<sup>2</sup> purging can damage the beerrequire more expensive equipment, though excessive oxygen exposure can hurt your beer (either permanently through formation of acetic acid and/or ethyl acetate, or temporarily by influencing [[tetrahydropyridine]] (THP)as well as require more time to package. Based on your the characteristics of the microbes being used, experience, equipment, process, and preferences, you the brewer can determine how much to limit O2 limiting O<sup>2</sup> exposure in your beersduring packaging is necessary. The safest route is to treat them as you would a normal beer and take care to avoid O2O<sup>2</sup> where this is possible or affordable, though the experience of some will say that this extra work and cost is not completely necessary. If force carbonating the beer instead of bottle conditioning with fresh yeast, or if bottle conditioning without adding fresh yeast, it might be best practice to purge bottles and kegs with CO<sup>2</sup> in order to limit the production of both acetic acid and THP. Again, experience should drive this decision one way or the other.
===Package and closure types===
* [http://eurocapeurocork.com/ Euro Cap Cork.]
* [http://www.sbi4beer.com/Products/Bottles+%26+bottling/Crown+Corks/Gold+-+29+mm/ Selected Brewing Ingredients (Netherlands).]
====Corks and Cages====
See [[Corking]].
===Bottle Fillers===
* [http://easyfillermanufacturing.com/ Easy Filler Manufacturing 4 head fillers.] See recommendations on this [https://www.facebook.com/groups/MilkTheFunk/permalink/1839233396104866/?comment_id=1839367476091458&comment_tracking=%7B%22tn%22%3A%22R%22%7D MTF thread].
* [http://www.enotecnicapillan.it/index.php?option=com_zoo&view=item&layout=item&Itemid=370&lang=en (Italy/UK) Fillers Bacco, 2 and 4 head stainless steel.]
* [https://www.facebook.com/dkadvancedtechnologies/videos/vb.932405850145927/1522136591172847/?type=2&theater DK Advanced Technologies 2 head corker/2 head capper for semi-automated cork and capping.]
===Wire Storage Containers===
===Kegs===
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1789433527751520/ MTF thread on one-way kegs for commercial brewers, including brand recommendations.]
===Density Meters===
* [https://www.anton-paar.com/us-en/products/details/density-and-concentration-meter-easydens/ Anton Paar Easydens.] See also this [https://www.facebook.com/groups/MilkTheFunk/permalink/1877369832291222/ MTF thread for reviews on this product].
==Mobile Canners==