![]() ![]() In short, I absolutely love my canner and can’t wait to try with the actual, correct sized cans, so that all my seams aren’t janky af and prone to leaking.įirst, we haven’t reached the naming stage yet with this beer because there’s a handful of changes I want to make to this version. Plus, aesthetically the cans – with a couple bare-bones stickers – are just sharp as hell. filling the bottle since you have the opaque vessel, but the cans that I seamed properly seemed (haaaa) to hold the carbonation as good or better than any beers I’ve bottled. There’s a little more of a learning curve as to when to stop filling the can vs. And as with all my mistakes brilliant ideas, I decided to share my thoughts here.įirst on the canning… holy shit, this is so much better than bottling I can’t even begin to describe it (he said before beginning to describe exactly it). Never one to be deterred by rules or “common sense” I pressed onward with my stupid, wrong-ass cans and canned up a brewer’s dozen (18) of the pale ale. Unfortunately for my dumb ass, I purchased my cans on sale from MoreBeer and they were 16.9oz cans instead of the 16oz I needed. I purchased a canning machine from Oktober Design at Homebrew Con, and I finally had the time (and the beer) to take it for a test drive. using aeration.Some interesting developments at the ol’ homebrewery. ![]() Leave for 30 minutes and then mix the wort e.g. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Then pitch the resultant cream into the fermentation vessel. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. ![]() Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ☖F). ![]() Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. ![]()
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