How to Can Craft Beverages

Maintaining and Clean and Sanitized Beverage Can Filler is critical for the highest quality of the canned liquid.

Below is an example of a approved cleaning procedure on a beverage micro canner.

• 180°F - Rating for Chemicals and Water

• KMS-10: HEAVEY ACID (passivation) dosage @5% - Up to 45 Minutes

• Caustic: Learpur 283 dosage @2.5% - Up to 30 Minutes

• Learsept PAA: Sanatizer dosage @7.5ml/gal - Up to 20 Minutes

• Never Handle Cans without Gloves prior to Filling.
• Internal Portion of Cans and Ends that make contact with product should never be handled.  Keep your dirty fingers out of my Beer!
• Hair and Beard nets should be worn around open cans on depalletizers or around the filling areas.
• Never Store hardware or any small parts in Cans - They were designed for liquid.
• If a can hits the ground it makes sure it makes it into a trash can
• Speed isn't everything Lower Dissolved Oxygen will provide a longer shelf life.
• Know your product and is the can coating rated for the product being put in it.
• Check Seams Daily at a Minimum - Best Practice for Seam Checking is Beginning, Middle, and End of Canning Run.

Dissolved Oxygen is detrimental to your crafted beverage and distorts the flavor you worked so hard to create. Reducing total DO will increase shelf life and consumer enjoyment of your product.

• Check DO every time you can and what adjustments affect DO the greatest.
• Test DO right away - Testing DO immediately after seaming but within 30 minutes to provide the most accurate measurement
• Don't Overfill - Potentially Increases Dissolved Oxygen but also take you outside the warranty from the can maker.
• Create nice tight bubbles of foam to keep oxygen out and place 
• Control Initial Purge Cycles with both duration and number of purges
• Controlling Snift Cycle and amount of Foam on Beer after can is filled
• Underlid Gassing - Adjusting Underlid gassing can greatly reduce DO.
• High Speed Seamer - Having a Seamer Capable out producing your filler so cans aren't waiting for long periods of time to be seamed

Nitrogen Dosing is used to add firmness to still beverages or create nitrogenated products such as Nitro Cold Brew Products

• Fill Level Consistency - 
• Consistent Time from nitrogen dose applied to can fully seamed.  Most micro canning systems rely on a air cylinder push to index cans into the seamer this creates a different firmness of can because of evaporation of liquid nitrogen from the top of the can.
• Placing the LN Doser as close to the seaming head as possible - reducing amount of waste of the LN dose.