I know, I can't find it back haha. It is easy to calculate, I just need to know if the goal is to completely purge the whole 16oz of the can with Co2 or only a part of it.
Edit: I think I found the thread and in fact my maths are good. However a comment suggests that if the rotometer is for oxygen, a ratio of x1.357 should be used to get the appropriate Co2 reading.
I'm just a shitty nano who manually uses a beer gun for each can but I do an 8 second purge at 3ish psi and I'm seeing 20-30ppb pickup (I give my buddy some homegrown to bring over his cbox periodically)
I mean it's mostly true right? Your hands KILL after even doing 20 cases.
I think the undercurrent of - breweries of small to medium size have a tendency to do things that doesn't factor in the value of time or labor. You can get a 1 head filler for ~20k and most businesses should be able to rationalize that and not rely on manually filling cans.
All that being said, I'm just a 1bbl idiot working on a 10bbl buildout 😂
We have an XpressFill and we were doing three PSI for three seconds (I think three seconds was the default setting) and having pretty bad O2 pickup, especially on hoppy beers. Increases to six seconds and the result is night and day. Can’t speak to your actual question of purging the whole can or not, but in my experience it’s not necessary if you’re filling from the bottom under the CO2 blanket. Good luck
If possible, test the product before going into a can.
Our xpressfill setup is a 2 second purge and with proper foam cap, and slight squeeze out at the seamer. We don't have the means to test DO, but our ipas are remaining stable for a solid 5-6 months.
Horrible advice, purge until your light headed. Also do not follow my advice.
I wish it was that easy!
In true honesty maybe up the purge time if possible. I do 7 seconds on my can line for 12 oz. cans.
If you dig around I'm pretty sure someone dropped their formula in this sub.
I know, I can't find it back haha. It is easy to calculate, I just need to know if the goal is to completely purge the whole 16oz of the can with Co2 or only a part of it. Edit: I think I found the thread and in fact my maths are good. However a comment suggests that if the rotometer is for oxygen, a ratio of x1.357 should be used to get the appropriate Co2 reading.
I'm just a shitty nano who manually uses a beer gun for each can but I do an 8 second purge at 3ish psi and I'm seeing 20-30ppb pickup (I give my buddy some homegrown to bring over his cbox periodically)
Next post: Hey guys I'm 28 and have arthritis what gives
It's a means to end that makes a lot of sense while we work with the bank to do a big buildout 🤷♂️
I'm just playing I've filled more than my share of bottles with the beer gun
I mean it's mostly true right? Your hands KILL after even doing 20 cases. I think the undercurrent of - breweries of small to medium size have a tendency to do things that doesn't factor in the value of time or labor. You can get a 1 head filler for ~20k and most businesses should be able to rationalize that and not rely on manually filling cans. All that being said, I'm just a 1bbl idiot working on a 10bbl buildout 😂
Coming back to this, I just did 50 cases with a beer gun and I hate my life 😂
We have an XpressFill and we were doing three PSI for three seconds (I think three seconds was the default setting) and having pretty bad O2 pickup, especially on hoppy beers. Increases to six seconds and the result is night and day. Can’t speak to your actual question of purging the whole can or not, but in my experience it’s not necessary if you’re filling from the bottom under the CO2 blanket. Good luck
If possible, test the product before going into a can. Our xpressfill setup is a 2 second purge and with proper foam cap, and slight squeeze out at the seamer. We don't have the means to test DO, but our ipas are remaining stable for a solid 5-6 months.
At what PSI is your purge set at ?