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Small canning line recommendations

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  • Small canning line recommendations

    Looking for recommendations on a small canning line. Also does anyone have experience with these? Thanks in advance!



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    Last edited by wailingguitar; 05-05-2017, 09:07 AM.

  • #2
    small canning line 12cpm à 330ml from switzerland

    hallo
    I have been using a daniCanFiller for quite some time. It works pretty well. At full speed I get up to 12 cans per minute. It costs 3980 USD which is really inexpensive. My budget was very limited and I simply could not afford one of the expensive lines.







    Best regards from Switzerland

    Michel Rissi
    Head brewer and owner of Misch Masch Brewing
    mischmasch.beer, Baden AG. 301 likes · 1 talking about this · 13 were here. Brewery

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    • #3
      Looking at the video, the foam seems pretty consistent, BUT, I would be VERY concerned about oxygen pickup in beer since he is putting the ends on without undercover gassing / bubble breakers / inert atmosphere.

      What TPOs are you getting immediately after filling? (not a few days later after you have sent them off for analysis, by which time the beer will have mopped up a large amount)
      dick

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      • #4
        Other threads out there with answers...

        You'll see from previous posts that I have recommended Microcanner lines. I've also worked with many small Cask lines--recent ones work well.
        Phillip Kelm--Palau Brewing Company Manager--

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        • #5
          danicanfiller

          hallo
          When I asked them about the daniCanFiller he gave me a can that was almost a year old. I opened it, drank it. Perfect lager. This convinced me. My beers have always been sold after up to 5 months or so. So far noone has ever complained. I even filter the beer. So there is no yeast that could eat the remaining O2. We discussed this topic several times. When you fill beer into a can a CO2 layer is created immediately. Most of the foam that was created from the beginning of the filling is pushed out with the lid anyhow. I have never sent a can to a lab to measure the O2. It would be interesting. I can hardly imagine there is so much O2 left in there. Funny thing is canning people always talk about O2 but my brewer colleagues who fill bottles with smaller bottling lines whereas the bottles stay open for quite a while (no foam) until they get capped hardly talk about O2.

          By the way when you are talking of CASK. Their manual canning system works identical. It simply purges the can with CO2, fills them, but then you have to put the lid there by hand.

          Best regards, Michel

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