Author Topic: Canning your home-brew  (Read 13446 times)

The Beerery

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Re: Canning your home-brew
« Reply #45 on: June 27, 2017, 07:37:36 PM »

Offline BrodyR

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Offline narvin

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Re: Canning your home-brew
« Reply #47 on: June 27, 2017, 09:40:53 PM »
That looks awesome.  I'm curious, given the tiny volume of sanitizer liquid left, why is there a need to keep it free of O2?  1 mL of water, even with 10ppm DO, will contribute a negligible amount of overall oxygen.  On the other hand, lining the can with an oxygen scavenging solution could help with some of the oxygen introduced at packaging.  When you get your test procedure down, perhaps you could test it both ways?
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Offline happybeertime

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Re: Canning your home-brew
« Reply #48 on: September 20, 2018, 08:08:54 AM »
Hi all,

I was wondering if you can carbonate your canned homebrew with priming sugar.
I am not sure cans can support the pressure...

Has anyone tried this?
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Offline dbeechum

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Re: Canning your home-brew
« Reply #49 on: September 21, 2018, 12:17:29 PM »
I know there are some places playing with can conditioning (I think Sierra Nevada was doing it). So yes, I think they can take it, but make sure you're really done fermenting or you're going to end up like some of these breweries out there adding fresh fruit to everything and having cans blow up.
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Offline a10t2

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Re: Canning your home-brew
« Reply #50 on: September 21, 2018, 03:52:22 PM »
I was wondering if you can carbonate your canned homebrew with priming sugar.
I am not sure cans can support the pressure...

Has anyone tried this?

I did it for a couple batches without issue. As long as your seams are up to spec the cans can take a lot more pressure than a bottle could.
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