canning craft soda

[old skool]

Anybody using their automated Cask canning line to can root beer or soda? Cask is saying it can be done, but does not have any customers doing it, to their knowledge.

Two things I am concerned about:

1. Flavor transfer: They sell a swap-out kit but of only the plastic/rubber parts. They claim that the SS will not pick up rb flavor and aroma. I have used kegs that tell me different.

2. The correct CO2 volume: They are claiming they can package at 2.9 volumes and 32*/33*.

Anybody got any experience or advice?

Thanks!

[KWLSD]

There can be some issues with running soda/type drinks through plant that's designed for beer. One of the breweries I worked at also produced FABS (flavoured alcoholic beverages - usually fruit-flavour) and a couple of things come to memory:

1) Seals and other non-stainless parts did pick up taint, so have to be changed;
2) As these drinks tend to have a higher sugar content, it's important to clean through very thoroughly afterwards, preferably hot;
3) They're often more acidic than beer (around pH2 rather than pH4) so can be more aggressive towards materials.

Regarding CO2 levels, 2.9vol. is not unreasonable for canned/bottled beer so I wouldn't see any problems from that direction. You may need to adjust pressures (sorry, but I'm not familiar with the exact kit so that's a bit general) to control filling, etc.

Hope that helps!

[gitchegumee]

I have noticed issues with CO2 staying in solution in some canned beverages. I gave up trying to get selzer water to can properly. The gas just gushes out. Also seems like the lower the FG, the easier the breakout. Rich, high FG beers are no problem, but light beers seem to be. Something about sugars or proteins or ??? binding the CO2 in solution. Just my observation, still tracking this down.

[KWLSD]

I have noticed issues with CO2 staying in solution in some canned beverages. I gave up trying to get selzer water to can properly. The gas just gushes out. Also seems like the lower the FG, the easier the breakout. Rich, high FG beers are no problem, but light beers seem to be. Something about sugars or proteins or ??? binding the CO2 in solution. Just my observation, still tracking this down.

I would expect it is going to be density/viscosity related; it's far easier to physically disturb (shear) a 'thin' liquid than a 'thick' one, which in turn will initiate gas breakout.

[old skool]

Thanks for all the info so far.

I was wondering specifically if there is a standard volume of CO2 that goes into craft root beers and sodas? Is the 2.9 vol the canning machine can handle enough that the soda will not seem flat out of the can?

Thanks

oldskool

[Larry Doyle]

3.0 vols for rootbeer is fine. A million years ago when I canned Coke and other flavors the spec. was 2.8 to 3.2.

You might want to go to the grocery store and buy/test as many root beer brands as you can find.