microcanner MCMAX
MC-MAX (V1.0)
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feeding each side of your line. The calculated surface area of each
hose comes out to approximately .03 in.² Make a link hose no more
than .75 Inner Diameter. Make this line as short as possible. The
less beer sitting on your floor the better. This is especially true in the
summer months coming up.
8.2.5
Before Canning, rotate all of your fittings and work all of the
air trapped inside these lines out until you are running nothing but
clear beer. One teaspoon of air can destroy a lot of beer. It is easy
to trap one teaspoon inside a stainless steel wye fitting and not know
it’s there. The clear vinyl hose also helps with this.
8.2.6
CO2 pressure for the can purge should be between 5 and 9
PSI. Most big box store regulators are not very accurate until above
35. I like to take a bic lighter and put it under the CO2 can purge
tube. It is important that the flame dances without being blown out.
When you achieve this level it’s about the proper flow. Anything
higher than that will actually create a Venturi effect drawing air into
the can. Bernoulli’s principle.
8.2.7
With any beer other than a porter, or a hard seltzer or
something that doesn’t have a head this CO2 gas should be
completely turned off by turning the needle screw clockwise all the
way to the end position.
8.2.8
Every beer / product recipe will vary from season to season
and density pressure altitude to density pressure altitude. It is
important that you keep thorough records of what each recipe likes.
A typical high IBU, IPA, at sea level likes the following set up.
8.2.9
Make sure all overhead doors are closed all fans are off and
all hallway doors are closed. You do not want air blowing through
the Brewery while canning.
- 2.65 Parts of carbonation
