Beer Part 9 – Conditioning / Packaging

Recommended Reading:


  • Hanning, Chuck; Bickham, Scott (2015). BJCP Beer Exam Study Guide. Control of Fermentation By-Products. Yeast and Fermentation
  • Palmer, John (2006). How to Brew. (Pages 109-118. Boulder, CO: Brewers Publications. Note: If you have a different revision the reading is equivalent to Chapters 11.)


  • Papazian, Charlie (2014). The Homebrewer’s Companion (2nd Edition). Page 181-200. Harper Collins.
  • O’Neil, Patrick (2016). Cellarmanship: The Definitive Guide to Storing, Serving and Caring for Cask Ale (6th Edition). 
  • Strong, Gordon (2011). Brewing Better Beer. Pages 249 – 259. Brewer Publications. 


The objective of this course should be understanding the different conditioning and packaging options as well as how they are done. Items of discussion should include the proper handling of the beer post fermentation, clarifying, stabilizing, factors affecting stability, forced carbonation, pitching a different yeast, krausening, cask conditioning, conditioning with spices or hops, wood aging, barrel aging, bottling, kegging, storage practices, and off flavors associated with conditioning / packaging.