I just installed a 34 can per minute canning line back in Feb. We went through 4 days of testing to bring down DO to acceptable levels, and lose some carbonation from the bright to the can. This was mead, not beer and loses carbonation a bit more easily for some reason.
Carb goes from 2.8 volumes in bright down to 2.4/2.5 in can, which was acceptable. The tasting room was replaced with the massive canning line, but served at the higher carb level. I know several local breweries that bump their carb levels for canning to get to their preferred can/bottle targets. With mobile canning, it’s a bit random, fyi.
Our can DO went from 120 ppb to 16-18 ppb after some serious focus and over-engineering. Fortunately the system has excellent sensors that control the CO2 purge, foamless fill to keep as much CO2 in solution, and a “fobbing” feature to create foam in the headspace allowing the lid to just seal against the foam into the seamer. Again, cap/seam on foam is industry best practice.
O2 is the bigger bug for home brewers. It’s easily the most obvious and common off flavour I find judging. When I was competing, I went to stupidly extreme measures to eliminate dull, cardboard, and stale notes. Once I managed that, I was placing consistently.
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