Editing Homebrewing (section)

==== Carbonation ====
Upon conclusion of fermentation, the beer is carbonated before it is consumed. This is typically done in one of two ways; force carbonation in a [[keg]] using compressed carbon dioxide, or bottle carbonation with priming sugar.<ref name=HowtoBrew3rd /> Any bottle that is able to withstand the pressure of carbonation can be used, such as used beer bottles, [[flip-top]] bottles with rubber stoppers such as [[Grolsch]], or even plastic bottles such as soda bottles, provided they are properly sanitised. Priming briefly reactivates the yeast that remains in the bottle, carbonating the brew.<ref>{{cite web | url=http://www.meheen.com/beer-and-wine-bottling-processes/ | title=Beer and Wine Bottling Processes | publisher=Meheen | access-date=18 June 2014}}</ref> Homebrewed beers and lagers are typically unfiltered<ref>{{Cite web |url=http://www.dummies.com/store/product/Homebrewing-For-Dummies-2nd-Edition.productCd-0470230622,navId-322504,descCd-tableOfContents.html |title=Homebrewing For Dummies, 2nd ed. |access-date=25 March 2011 |archive-date=7 March 2012 |archive-url=https://web.archive.org/web/20120307202049/http://www.dummies.com/store/product/Homebrewing-For-Dummies-2nd-Edition.productCd-0470230622,navId-322504,descCd-tableOfContents.html |url-status=dead }}</ref> (filtering improves visual appearance of the product, but complicates carbonation). Bottled beer becomes clear quicker than kegged beer, since the yeast does not have as far to descend.<ref name="Berry">
{{cite book
 | last = Berry
 | first = C. J. J.
 | author-link = Cyril Berry
 | title = Home Brewed Beers and Stouts
 | publisher = The Amateur Winemaker
 | year = 1973
 | location = Andover, Hampshire
 | pages = 63–64
 }}</ref>
[[File:Anderson Valley Brewing Company - November 2022 - Sarah Stierch 24.webm|thumb|Anderson Valley Brewing Company. Sarah Stierch]]
[[File:Anderson Valley Brewing Company - November 2022 - Sarah Stierch 26.webm|thumb|Anderson Valley Brewing Company. Sarah Stierch]]
[[File:Beer-bottling.webm|thumb|A video of the homebrewing bottling process: after primary fermentation, the brewers add additional sugar for producing carbonation, transfer the beer to clean bottles, and seal the bottles with [[crown cap]]s. (''3 minutes 8 seconds'')]]

In homebrewing, adding priming sugar, [[malt]] extract, or carbonation tablets at bottling time to beer that has had its fermentable sugar content totally consumed is the safest approach to carbonation. Exceeding recommended levels of priming sugar for a given recipe can result in exploding bottles (aka "bottle bombs"), as is using inappropriate bottles or improper capping methods. Beer may also be force-carbonated using a keg and special bottling equipment so that the carbonation level can be carefully controlled. Carbonation is often achieved with approximately {{convert|4|oz|g}} of corn sugar boiled in 2 cups (500 mL) of water then cooled and added to a typical {{convert|5|usgal|L|adj=on}} batch before bottling.<ref>{{cite book|last1=Palmer|first1=John|title=How to Brew|date=2006|publisher=Brewers Publications|location=Colorado|isbn=0-937381-88-8|page=111|edition=3rd}}</ref>