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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
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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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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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