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: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.