Hi all,
We’re looking at the option of combining forced carbonation & natural refermentation in cans and bottles. The idea behind this comes from the fact that canning and bottling lines are often "capped" around 2.8 vol. of CO2 and even in those volumes the lines are not as efficient as they could be. By decreasing CO2 volumes we should get more efficient packaging overall (fewer losses, better packaging times, etc.). The primary goal is to obtain appropriate volumes of CO2 for some style of beers (saison, berliner, etc.) while maintaining the same efficiency and speed on our packaging line.
Do you have any experiences to share on similar techniques? Pointers, red flags, etc.
Cheers. Thanks!
-
David
Brasserie la Ferme
We’re looking at the option of combining forced carbonation & natural refermentation in cans and bottles. The idea behind this comes from the fact that canning and bottling lines are often "capped" around 2.8 vol. of CO2 and even in those volumes the lines are not as efficient as they could be. By decreasing CO2 volumes we should get more efficient packaging overall (fewer losses, better packaging times, etc.). The primary goal is to obtain appropriate volumes of CO2 for some style of beers (saison, berliner, etc.) while maintaining the same efficiency and speed on our packaging line.
Do you have any experiences to share on similar techniques? Pointers, red flags, etc.
Cheers. Thanks!
-
David
Brasserie la Ferme
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