How to Achieve Low Dissolved Oxygen with the Cannular Commericial Canning Line | MoreBeer! Pro
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- Опубликовано: 28 фев 2024
- The most common question we get for the Cannular Commerical Canning Line is, "what are the dissolved oxygen levels I can expect to get?" In this video, we answer that by offering tips for what worked best for us during our first canning run using this system.
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Learn more about the Cannular Commerical Canning Line at MoreBeer! Pro 🍻
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Some of my favorite brewers are doing something different from. What I noticed. Liquid shoots out as I open a can. I believe they fill the can without producing heads pace to allow beers like NEIPA and Dbl IPAs to prevent any oxidation.
The reason liquid shooting out when you open the can is because of high CO2 volume in that beer. There is always a minimum of lag time between the filler and the seamer because of the travel distance between these two devices, so a can filled all the way up with no foam (means no head space) will expose the beer to oxygen while waiting to be seamed. Foam is acting as a blocking agent here between the beer and oxygen.
Excellent, I love the pro videos, I don't expect to ever use a professional canner but it's cool to see one in action!
How did you get a beer with 31.8ppb DO in the keg to 29ppb DO in the can??? It doesn't make sense to me
31.8 ppb first shown in the video was our first measurement after canning, 29 ppb was the second measurement after further dialing in the process.
#Gr8VideoAndContent. #Tks4All
Hm