Home brewed beer in a bottle
Guide, Homebrewing-101

As a homebrewer, you have multiple beer packaging options. Bottling beer is one of the most popular ways (novice) homebrewers package their brews. Many veteran brewers also swear by this methodology. Here you will find a point by point protocol describing how to bottle and condition your beer.

A point by point guide on how to bottle and condition your beer

  1. First, clean and sanitize everything you think will touch your beer (bottling bucket, tubing, spigot, bottles, caps, etc). We have some great resources here on why that is important.
  2. Dissolve an appropriate amount of priming sugar in some water and bring it to a boil. Once boiled, add it to the empty bottling bucket. Transfer your beer to the bottling bucket. The transfer will mix the priming solution and your beer. It would be best if you transferred gently, trying to avoid the introduction of air.
  3. Connect the tubing and bottling stick to the spigot on the bottling bucket and fill it up gently with beer.
  4. Begin bottling your beer by inserting the bottle filler into a sanitized bottle by pushing it down. Try to limit bubble formation. 
  5. When the beer reaches the top (about 2 cm from the rim), you can stop the flow by lifting the bottle filler. 
  6. Place a cap on the bottle and carefully apply the capper to bend the edge of the cap down around the mouth.
  7. You can either repeat all of these steps until you finish your batch. Alternatively, you can fill all the bottles first (covering them with a clean cloth) before capping them all in a final step.

Once you have filled and capped all your bottles, you can store them in a dark spot at room temperature. Conditioning usually takes at least two weeks, during which the yeast converts the priming sugar to CO2. After the conditioning stage, you can chill it and enjoy your brew with your friends and family!

Now you know how to bottle and condition your beer, why not explore our site and learn more about brewing better-tasting beer? Please visit and read our articles in the Homebrewing 101 series. If you want to learn more about the science of brewing, visit our partners at The Beerologist.

Image credits.

Photo by Story Ninety-Four on Unsplash

Articles You May Like

Saccharomyces: Data Survey Reveals Untapped Potential
Kveik Yeast: Sweet Tasting Thermo Tolerance
Wild Yeasts to Take Beer to Another Level
Beer Malt Quality: Where to go from here?
Homebrewing Equipment and Resources to Start Brewing Beer
Viable Yeast Starter? Viability Stains Will Tell
Dry Hop Extraction Rates & Saturation Points
Buying Your Homebrew Equipment: Hindsight is 20/20
Microscopy for Homebrewing Projects
Isolating Wild Yeast for Homebrewing Beer
How Homebrewing Saves Money and Generates Value
How to get into Homebrewing Beer
Brew an Amazing Beer at Home: Its Easy
Water Quality Affects Beer Taste and Production
Practices and Styles in the Craft Beer Brewing Industry
How much time does brewing your own beer take?
Equipment a Successful Homebrewery Should Have
Homebrewing 101: How to tell your beer is infected
How to Make a Yeast Starter and Better Tasting Beer
A Guide to Cleaning & Sanitizing Homebrewing Equipment
How to Make Your Beer Taste Delicious: Tips for Homebrewers
Start Homebrewing at Home? Avoid These Mistakes
pH-ew: Measuring beer pH when brewing at home
What’s the Deal With Beer Fining Agents?
Brewing Your Own Beer: How Does Yeast Work?
Why Malt is a Key Beer Ingredient
How to Diagnose Yeast and Bacterial Contamination in Your Brewed Beer

Leave a Reply

Your email address will not be published.