What are our requirements for success?
Our Wild Goose canning system runs on standard power, but requires a dedicated circuit and the plug must not be a GFI. Our air compressor uses a 3 prong NEMA L6-30 30AMP 250V plug, and also requires its own dedicated 30AMP circuit. If the client has a compressor on site that can produce 125 PSI at 16 cubic feet per minute, consistently throughout the run, then we do not need to use our compressor. Boomhut has pictures of the plugs we need available upon arrival and can share them with the client at anytime. All other ancillary equipment requires standard power.
Facility must have CO2 available at all times. The CO2 source should not be farther than 25 feet from the canning line. Boomhut provides a ¼ inch NPT male quick connect for easy hookup. Client must provide incoming CO2 line with ¼” NPT female quick connect.
A clean potable water source is required at each canning location. Hoses and a spray nozzle are also required. Water is used to clean the cans pre/post-fill, and to clean equipment once the entire canning process is complete.
Proper drainage is required around/below the canning location.
Our equipment is modular, therefore we have some flexibility with regard to set up within your facility. That said, a flat 8'x30' workspace within 15' of finished ready-to-can beverage is best. Proper drainage near (and preferably under) the system is a must.
The most important factor when canning beer is capping on foam. Package ready beer must have a proper balance of CO2 volumes and temperature to promote a nice foam. This will keep oxygen out of the head space, and dissolved oxygen levels low. That said, the more volumes of CO2 the beverage contains, the lower the temp needs to be in your brite tank or fermenter. Both variables cannot be pushed at once. More specific guidelines are below:
Beverage in the brite tank / fermenter must be at a constant temperature of 30-38 degrees Farenheit throughout the canning day. Generally speaking, if the beer is below 2.50 volumes of CO2, tank temps should range between 35-38 degrees. Beer with a CO2 level between 2.50-2.75 volumes should be in the 30-34 degree range. Again, balancing carbonation and temperature is critical to canning success. Boomhut will reach out a few days before each canning run to confirm anticipated beer specs, at which time tweaks may be suggested to maximize efficiencies and minimize loss during the packaging process.
Carbonation must not exceed 2.75 volumes. Client is responsible for measuring carb volumes with a properly calibrated Zahm & Nagle CO2 Volume Meter (or something similar), and providing readings to Boomhut upon arrival. These levels may be re-checked during the canning run as needed. If these levels are not met, loss rates will increase.
Beverage must maintain a consistent level of carbonation for at least 24 hours prior to canning.
If client has not maintained their beverage in these conditions, Boomhut cannot guarantee the canning process will result in satisfactory fill rates or levels, and reserves the right to postpone the canning. If the client's beverage contains pulp or is otherwise unfiltered, client will bleed off excess yeast, hop, and/or other sediment prior to connecting to the canning line. (Note: It is not uncommon to keg off a couple half barrels to clear the lines when canning an unfiltered beverage.)
Other Alcoholic Beverage Specifications - Please contact us for more details.
Beverage Lines (when filling):
The Boomhut filler is coupled to a manifold with standard one and one half inch (1.5") tri-clamp facility approved fittings. Boomhut uses a 15 foot long brewer's hose with standard 1.5" tri-clamp connections to connect to the facility's brite tanks. Boomhut requires a one and one half inch (1.5") connection and brewery fittings on all tanks utilized during canning day operations.
Boomhut requires a minimum of two (2) client employees to assist with applying Pak-Tech can carriers, packing material assembly, and finished product pallet stacking. Client is responsible for assigning a lead representative responsible for overseeing the canning process. The lead representative will have the option of stopping the canning process if quality concerns arise.