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8.5% Brix

@TwistedElkBreweryLakeCityPA great, i am looking to do a faux rum this way with some different yeast strains.

I bought this a while ago so you will have to call or email American Canning for current price info. It does have some options that you can choose from. I got the mobile cart and rotary can feeder which I think is important. I also did some mods to mine that you can watch on this video ruclips.net/video/g4hithbf-xc/видео.html

Way too cold for plastic i would imagine

Glad it helped!

The diptube doesn't pick up the water. The water is returned through the gas valve and the liquid is shot up through the diptube and blasts the bottom of the keg.

@@TwistedElkBreweryLakeCityPA Roger. thanks mate

Thanks, that's a good idea to use a bucket!

I've never tried that but sounds interesting. I think the barley had enough enzymes to convert it properly. I guess it depends on what you are going for in the end. Sometimes if you convert ALL the starches it becomes very dry and takes on a different flavor but that's the fun of brewing; experimenting and drinking the results!

@@TwistedElkBreweryLakeCityPA I was thinking of using malt to help ferment soybeans. I also wonder in regards to nutritional content, should I use nixtamalized corn or malted corn? How would it affect flavor and conversion rates?

I don't work for the company, I just bought this awesome piece of equipment and made some videos for it. I'm sure American Canning would offer training but it really isn't that hard to learn. If you watch all these videos and set it up for the first time you will get the hang of it during your first canning session.

Thank you! Cheers!

I had to replace the pump after about 2 years of operation. What I realized was the caustic was building up inside so I started taking precautions to flush the pump out after every use and it has been working ever since.

It has been a while since I bought it. You will have to contact American Canning and get price information. I know they have different options.

I usually do 4 shoots from each plant, 2 on each rope. I used to do only 2 shoots (1 per rope) but I feel like I get better production from 4

I just updated the description to include a basic parts list with pricing. Approximately $1,700

I have plenty of land for a garden but it's too much work to keep up with. Hops are easy to grow. Set up the ropes in the early spring, trim them up a couple times during spring and let 'em grow.

Sure, I will do another video in a couple weeks to address these topics. I'm glad this content is helpful.

What was it called?

@@Syndogon I simply know it as 'jugo de cana.' There is another one called guarapo, but that one is 100% sugar cane.

ruclips.net/video/7A48yfgSKeo/видео.html Here is a link to the video I did for the label machine. This should answer your questions.

I'm using the 24v DC XL pumps from penguin chillers. They do not come with the chiller when you buy it. Here is the link: www.penguinchillers.com/product/glycol-pumps/

Thanks, I will work on the audio adjustments. It gets loud in there sometimes with equipment running.

No, tiswin is malted corn kernels not the stalks.

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This is a fully manual set up so you do have to shut the fill valve when liquid reaches the top. If you don't catch it right away it's not detrimental, it will just push beer out the PRV. You can vent off pressure before removing bottles if you want, but I don't find it necessary. Actually when you got it running smooth out of the BT at the right temp and pressure, you will want to release the bottle fast to help get a little foaming action so you can cap on foam and purge that air pocket off the top. This system does take a little practice to perfect it.

@@TwistedElkBreweryLakeCityPA This is exactly what I was wondering regarding ability to cap on foam. Is it simply the speed at which you pull it off the filler that will produce foam at the end? Any other tips to get foam - faster fill? Have you ever tested DO and TPO to see how efficient this system is at keeping oxygen out?

@@etzeln Foam control can be a bit tricky on this system and has to do with many factors. C02 Volume plays a big role, if you overcarb the beer it can be very difficult to bottle because it will foam too much. Too little carb can make it harder to induce foam and you also end up with an under carbonated finish product. It will take a few batches to dial in your system process. I am planning a video soon dedicated to carbonation so keep an eye out for that one. Here is some other tips: 1. Increasing the fill speed (adjusting the pressure relief valve) will help induce foaming a bit and decreasing speed will help if you are getting too much foam. 2. TEMPERATURE is really important here. I like to get my BT at 32 before packaging. Cold beer less foam, warmer beer more foam. 3. BT head pressure plays a big role. I like to package at about 17-18 psi which helps keep co2 in solution. 4. If you have a good carb level, cold BT, and proper pressure and need to induce foaming to fill headspace then one trick I've done is pulling the bottle off fast and setting it down a little harder before capping. You can also give the bottle a little shake before you pop it off. I did have some bottles tested a long time ago for D/O and they were pretty good but I don't remember exactly what the numbers were. This is going to depend greatly on the operator and how well you perform the bottling session. This is the downside of this system but I have used this for over 2 years with great results before moving to my canning machine. I hope this helps you out!

Glad it was helpful!

The blue trays we are using are actually just old pop trays we had laying around. After the cans dry, we transfer them into cardboard flats.

So far I've successfully cleaned and filled the plastic keg 3 times. This summer will be the true test during festival season when I will be using them all summer long.

The beer stops actually adds resistance so although the valve is wide open the pressure is reduced through the beer stop so its being filled under pressure. I always turn the valve off in the beginning until the pressure equalizes and then open the valve.

We usually set our BT to about 17 psi.

There is so many ways to infuse the fruit and we have been experimenting with different techniques. This is the fun part of brewing and what makes everyone's beer unique. Have fun!

Merry Krampus

I don't think the minor difference in weight is going to stop the tap from heating up during hot summer days and make much of a difference. The flow control valve is very helpful with controlling the pressure and pouring at a slower speed. This is most helpful when pouring into small sample glasses. I hope this helps!

I have seen them online but have not tried to fill them. I don't think they would work with this counter pressure filler. They are really cool though!

I set it to 90 psi