Home Brew Bottles

Choose sturdy glass bottles in the sizes you use most, then fit out your bench with draining trees, bottling valves, crown caps, carbonation drops, and snug food-grade tubing. Wash and sanitise, fill from the bottom with a wand, cap on a small foam rise, and rack the bottles to dry. A tidy layout speeds the job and keeps spills in check.

Glass suits ageing and presentation, from pale ales to rich stouts. Add a bench capper for fast, consistent seals, plus a bottle brush and a small tub for soaking caps. Store clean, dry bottles in a covered crate so you can move straight to filling on brew day. Keep spare caps and washers ready, and swap a cap if you spot nicks or warped liners. Finish with simple labels for style and date to keep stock rotation clear.

What bottle sizes work best?
Smaller bottles suit quick-drinking batches and easy sharing. Larger bottles cut capping time and work well for fridge storage. Match your serving habits and fridge space. If you age stronger beers, lean toward heavier glass and leave steady headspace for reliable carbonation.

How do I reduce oxygen and foam at bottling?
Chill the beer, keep the hose below the surface, and fill from the bottom with a bottling wand. Cap on a small foam rise and keep headspace consistent. Avoid splashing, keep the faucet fully open, and work at a steady pace. Cold, clean bottles help keep froth under control.

How should I use carbonation drops?
Follow the rate on the pack for your bottle size. Add the drop, fill, and cap promptly. Hold bottles warm for about two weeks so carbonation develops, then chill and taste. If you prefer a softer sparkle, choose the lower dose next time or switch to measured priming sugar.