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Question about restriction on beer line(s) feeding canning line?

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  • Question about restriction on beer line(s) feeding canning line?

    How are most people applying restriction on their beer as it runs through a canning line? I've seen most people hook up a 1.5 inch hose which obviously wouldn't supply any resistance.. is it not important? Or does the beer just have to be cold enough for co2 to stay in solution?

  • #2
    Typically the canning line has restriction plates.

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    • #3
      Same as any other pour...

      Have enough restriction to slow the flow rate to that desired. Never heard of restriction plates before; seems like that would encourage foaming due to a sudden decrease in pressure. A slow and gradual decrease in pressure to the point of dispense will keep the CO2 in solution well. Most small machines I've seen have multiple feeder lines to the fill spout. Same as what you would see in a draft setup. I've commissioned half a dozen small canners and all of them work this way. You may use a larger beer hose if your run is too long for the small feeder lines. Regardless of your setup, you will likely lose 0.1 or more volumes in the fill. Losing less is a sign of doing things right. Good luck!
      Phillip Kelm--Palau Brewing Company Manager--

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      • #4
        Click image for larger version

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        Here's a photo of a wild goose line for reference- maybe it's just me but it doesn't seem like 6 feet of silicone hose is going to supply enough back pressure. Maybe I'm missing something?
        Last edited by Junkyard; 12-10-2018, 10:53 AM.

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        • #5
          We canned for a bit on a Goose when we were doing mobile canning last summer. The silicone lines run through "compression" plates on the front of the machine - these allow the user to fine tune the flow rate by turning an adjustment screw and literally squeezing/compressing the silicone tube to add restriction. I'm sure there is also additional restriction in the fill heads themselves.

          Our ABE line has a custom manifold that splits a 1.5" line out to 15 small diameter lines (1/8" ID, maybe?). 3 of these small lines feed each of the 5 fill heads.

          For purely analog control, I think the idea of squeezing a silicone tube actually allows for pretty good flow control - maybe its something that could be easily incorporated into your filler?

          Cheers,
          Tom

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          • #6
            Thanks Tom, I appreciate the information!

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            • #7
              OEM Guidlines

              Originally posted by Junkyard View Post
              How are most people applying restriction on their beer as it runs through a canning line? I've seen most people hook up a 1.5 inch hose which obviously wouldn't supply any resistance.. is it not important? Or does the beer just have to be cold enough for co2 to stay in solution?
              Have you considered asking the Can Line maker how they advise you do it?
              You generally connect up according to what the Can Line OEM states in their operation guidlines.
              Your beer is also generally assumed to be at the correct temp and carbonation.
              On that style of line the thing you will get schooled on is how you are setting and managing your tank pressure.This one factor along wih Temp will be your biggest learning curve to get stable operation. Breakout is always about the pressure being too low, 99%.
              Warren Turner
              Industrial Engineering Technician
              HVACR-Electrical Systems Specialist
              Moab Brewery
              The Thought Police are Attempting to Suppress Free Speech and Sugar coat everything. This is both Cowardice and Treason given to their own kind.

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              • #8
                You are right, it's all about keeping it cold and having the right carb level. 2.4 to 2.6 is prime range for Goose lines. 1.5 inch hose feeding from tank to manifold.

                Breakout is controlled by these factors plus your fill rates and the more consistent you can keep your head pressure on the tank, the easier the run will be. If your head pressure is all over the place then you will have to make constant adjustment at the can line just to maintain quality fills.

                If you bought a new Goose then part of the package is having someone from the manufacturer there for the initial run. I highly recommend it. We hired a former mobile canning operator for ours, who already was experienced with the machine. He became instantly better after a day with Max from Wild Goose. You need to deliver the beer to the machine at a rate to keep up, so go with 1.5inch.
                Last edited by soia1138; 12-11-2018, 12:59 PM.

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