Four Priests Brewery YouTube channel

[Scrattajack]

 

[chopps]

And I know that I need more foam...
Just in case you were going to tell me I need more foam.
It's a test. I wanted the weight and the seams to be right.
Foam will come later.

 

[Agentgonzo]

Really interesting to see the canning process (and how much of a pain it was too set up). I've never seen how cans get filled.

Did you sanitise the cans at all, or just use them straight out of the box?

 

[DocAnna]

I know we’ve slightly different equipment and have discussed this separately, but I reckon the semi automatic filler is easier to calibrate. Not ‘easy’ since it’s still a right pain, but I didn’t have quite the hassle you have had. I’ve watched the videos and been thinking about what was different and I reckon it is because I can bring the sealing wheels to their closest position and then calibrate with the feeler gauge. I tighten the wheels in place pressed up against a cut sliver of the feeler gauge in place. On the manual machine that would mean someone else holding the wheel in place while you worked on the calibration, ie a two person job. Sorry it’s taken this long to think about that!

For the filler - I’ve just the single filler, I’m using the sensor fill setup as I find it more accurate than the timer version, but it does need calibrated for every new use or beer. I also found that using the thinner tubing with a higher filling CO2 (about 20 psi) pressure was an effective way of suppressing too much foam while maintaining an acceptable fill speed.

 

[chopps]

Really interesting to see the canning process (and how much of a pain it was too set up). I've never seen how cans get filled.

Did you sanitise the cans at all, or just use them straight out of the box?

For the test, cans were straight out of the box but I will use a sanitiser spray for production.
For the lids however I have been advised not to sanitise. There is an almost invisible seam of adhesive on the lid where it sits on the can top and it's activated by the foam. Dipping them in sanitiser disturbs it apparently. So will keep them in the packaging until filling and keep them as clean as possible.

 

[chopps]

I know we’ve slightly different equipment and have discussed this separately, but I reckon the semi automatic filler is easier to calibrate. Not ‘easy’ since it’s still a right pain, but I didn’t have quite the hassle you have had. I’ve watched the videos and been thinking about what was different and I reckon it is because I can bring the sealing wheels to their closest position and then calibrate with the feeler gauge. I tighten the wheels in place pressed up against a cut sliver of the feeler gauge in place. On the manual machine that would mean someone else holding the wheel in place while you worked on the calibration, ie a two person job. Sorry it’s taken this long to think about that!

For the filler - I’ve just the single filler, I’m using the sensor fill setup as I find it more accurate than the timer version, but it does need calibrated for every new use or beer. I also found that using the thinner tubing with a higher filling CO2 (about 20 psi) pressure was an effective way of suppressing too much foam while maintaining an acceptable fill speed.

Thanks Anna, you definitely need 3-4 arms to calibrate the manual seamer. But it's done and they are well sealed now. Thanks so much for your input and photos shared.

I can't get on with the level sensor, it works for a few then I get half fills. The timer just seems to work once set up. Will learn more as I go. I'm using the larger bore hoses for now, but will also experiment with the thinner ones at some point.

 

[Agentgonzo]

For the test, cans were straight out of the box but I will use a sanitiser spray for production.
For the lids however I have been advised not to sanitise. There is an almost invisible seam of adhesive on the lid where it sits on the can top and it's activated by the foam. Dipping them in sanitiser disturbs it apparently. So will keep them in the packaging until filling and keep them as clean as possible.

Do you know whether large canning/bottling plants sanitise the cans/bottles? We have a tendency as homebrewers to sanitise everything in sight (for good reason), but do the "big boys" do this on their completely automated canning/bottling lines - or is the clean-and-untouched fresh can/bottle straight from the factory considered "sanitary enough" to prevent spoilage in the anaerobic and alcoholic environment of the inside of a bottle/can?

 

[chopps]

I don't know about the big boys but my bottle supplier recommends sanitising the bottles even though they are brand new, so I do. There is also risk of malt dust getting in them anyway as they are kept in our small space, and that's not good for potential spoilage. Nasties in there until it's boiled as we all know. It takes a bit more time, but I'd rather be sure.

 

[Clint]

Large bottling plants blow a jet of high pressure air into the bottle to force out any dust. Dunno about canning beer or pop..
Obviously tinned food is heated once canned to pasteurise it.

 

[YeastFace]

 

[gavp1979]

Thanks for the shout-out @chopps I have got to admit that the lads have been laughing at me for running after shouting 'Chopps, Chopps!' to try and stop you for a chat

 

[chopps]

Did the autograph not run with all those tears of joy streaming all over it?
:) Nice to meet you mate.

 

[Scrattajack]

 

[chopps]

The Rishi section is heavily edited :)

 

[Clint]

Like this....
He's a t×@t...

 

[chopps]

much worse.

 

[Scrattajack]

 

[Joetp]

I just wanted to post and say I started watching from episode 1 a week or two ago and I'm now around episode 70! It is very interesting seeing the process of you setting the brewery up with all the little gear problems and learning curves/problem-solving.

Thanks @chopps! Hopefully I can get my hands on some Four Priests beer too at some point! Cheers!

 

[chopps]

I just wanted to post and say I started watching from episode 1 a week or two ago and I'm now around episode 70! It is very interesting seeing the process of you setting the brewery up with all the little gear problems and learning curves/problem-solving.

Thanks @chopps! Hopefully I can get my hands on some Four Priests beer too at some point! Cheers!

Hi Joe, that's a binge watch! Thanks for your dedication :)

 

[Andyroo Brew]

Good evening, (not got the same gravitas as “Good “morning”) lol. I’ve enjoyed all 100 episodes. I had to buy some Murgy as you’ve provided hours of insightful and honest commentary on your journey but above all enjoyable videos for free! Looking forward to trying it!