There is often a lot going on during packaging days, making testing multiple methods of lowering DO levels on a canning or bottling line difficult to do. So I am wondering if anyone here has attempted to test DO levels through their packaging equipment without beer. I was thinking of using deaerated water with a foaming agent in order to mimic beer. Before doing so wanted to post and see if anyone on the forum has given this a shot before.
Any and all suggestions and experiences are welcome! Cheers
Any and all suggestions and experiences are welcome! Cheers
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