Search results

Well, I know it’s been a while, but I finally got it. I spoke with someone from a mobil canning company (Tim Little @state 64 who is amazing) The key points are make the beer colder, be sure there is plenty of foam, and most importantly, can to the proper weight! This is the weight of water for...

Yes. I’ve noticed that too, but when a brewery fills a crowler for you the expectation is you will drink it in the next few days. When I’m canning, it’s usually about 4 cases at a time, and some cans may not be opened for 3 months or more. So I think sanitization is more important under those...

Well - I guess the mystery wasn't completely solved. I found a few muddy cans of a beer I canned right after this post after returning from a 3 week trip. I think I have it now though. I think I overfilled those cans. No sure how that would do it, but I found if there was absolutely no head...

I kind of do. I sanitize my cans by dunking them in Star san, then tip them upside down on a sanitized surface. I use cold water when mixing up the Star san. Didn’t know that could help with the 02 issue. I’ll use the coldest possible water going forward. Thanks.

Well, as promised here is an updated pic. This was canned on 6/25 with the new technique, and there are no signs of oxidation. I opened a few yesterday, and they all looked the same. Mystery solved!

I was only squeezing the can hard enough to pick them up and move them, but because I had already displaced the beer with the lids, any squeezing must have them created enough negative pressure in the cans that when released, air was sucked back in. I’m convinced now the issue was technique...

I’m pretty sure I was overfilling the cans. Then pushing down the lid to displace that beer, then picking up the can and walking it across the room to the canned, and during that process sucking air back into the cans. It’s been 7 days now since I canned the last batch with the method of...

So, tonight I got my definitive proof. So... just about 2 weeks ago, I canned the last batch of my NEIPA. While we were in the process, one of the cans got really foamy. I put a sticky note on it and set it aside so I would be sure not to give the "bad can" to anyone else. Well - as you know (if...

This is what my super tasty, bright yellow NEIPA looks like after 10 days in the can... Damn oxygen. Maybe I should open a brewery on the moon.... At least we drank (and gave away) a fair amount of it in the first few days after I canned. Live and learn!

Tincture version VII today!

New canning set up, so I can minimize moving the full can. (The seamer JUST fit in that spot, I didn’t think it was going to) It’s a messier process to not wipe the can before putting in the seamer, put if it solves my 02 ingress problem, happy to clean up the mess after!!

@IslandLizard - I think I might have a theory... I reached out to Oktober, and the guy who emailed me back said something about the possiblity of "sucking air back in by squeezing the can", and I think he may be on to something. What I have been doing is filling the can (as above) putting the...

I dial back to 7 just to prevent excessive foaming when filling. But what I do exactly is: Untap keg, disconnect beer line from the keg coupler, attach beer gun to the beer out port of the coupler, retap keg. Purge the beer gun into a pint glass or whatever. Then start purging and filling cans...

I know none of those look really bad, but I've had some really muddy looking beers. I'l take a pic the next time I open one that looks like that and post it. I haven't wanted to document beers that look that bad...

Picture 1 is two of the same beers on the same canning run. The one on the right is only slightly darker, but you can see it's starting to look murky. (I did open a can before these 2 from the same run that looked like mud, but I dumped it before I thought to take a pic) Picture 2 is the same...

@Dgallo - Beer gun seems to be working fine. No issues I can tell - I guess color is more copper / darker for sure, but also murky looking. I don;' think it's trub, uptake, because any can I've opened w/in 24h of canning has been fine. @IslandLizard - I am 100% liquid purging (then pressurizing...

The beer isn't oxidizing in the kegs that I can tell. I do can my whole volume (to make room for the next brew), but I've canned after 2+weeks without keg oxidation. I'm using a blichmann beer-gun to fill the cans, so I do start at the bottom (with c02 purge and the fill), and the cans are hard...

Anyone out there using an Oktober can seamer? I’m having significant oxidation issues with mine. Brewing mostly NEIPA’s right now. I do only closed transfers. I’m on a schedule where I will ferment for 12 days, cold crash for 2 (about 45f is the lowest I get with the More Beer conicals I have)...

Well, I think I figured this out. Just had a beer from lamplighter called “Major Tom”. It’s single hopped with galaxy. Overall it’s a spectacular beer, but I get a hint of mint on the finish. It’s subtle, but that’s what I get. I guess galaxy hops just taste a bit like mint to me...

Version 3 of a simple NEIPA today. 2 grains (and a touch of flaked wheat) 2 hops (ctz and Citra) and 2 yeasts in 2 different fermenters.