Policies and Procedures

  1. Prior to canning, both parties agree that the product is in good order and in a safe condition for retail packaging. Brewery accepts responsibility for the quality of the beer (Tripod Canning LLC is not responsible for residual yeast, high temperatures, etc.)
  2. Confirm estimated barrel production 72 hrs prior to service day.
  3. Full payment within 7 days from canning date in the form of cash or check. Credit cards (3% processing fee) and bank pay (1% processing fee) are also accepted. Invoice is emailed to you directly after the canning.

Canning Prep FAQs

What utilities and connections are needed?

Co2: CO2 should be on a high flow regulator, meaning it can’t trickle out CO2 to our canning line. We recommend a 1/2” bore, rebuildable Co2 regulator. These can be had for $25-50- We have had good luck with coilhose brand. Pressure is typically set it at 20psi, .5cfm. Our canning line uses a 3/8″ NPT fitting, but we bring adapters and hoses. Please make sure no other equipment (i.e. keg washers or your brite tanks) are pulling from your C02 source while we are canning – this can result in inconsistent fill levels. For canning, we can work with bulk CO2 or individual tanks. If you are using individual tanks, make sure to have spares and keep an eye on the pressure.

Compressed Air: If you have a compressor that provides at least 90psi of clean DRY air, 15 cfm, we’ll use that. If not, we do bring compressors, which take standard 120V. We have adapters to work with 3 phase outlets. Hose should be at least 3/8″ inside diameter for runs 50′ or less, with a 3/8″ NPT fitting for connection to our canning line.

Water: A standard garden hose fitting is all we need. Water is used for post-rinsing the cans only.

Electrical: Other than our compressor, all our equipment runs on standard 120v/15 A single phase electricity.

How much space is required?

We will roll the equipment into your brewhouse- 32″ wide door required. Our canning line requires 3’ clear width and 5.5’ clear length.

How should we staff for a canning run ?

Maintaining consistent tank pressure and temperature is critical. Product should be between 32-34F and at 2.2 – 3.0 volumes of CO2. Ideally your brite tanks are fully jacketed with glycol temperature no lower than 30F. We can package out of cold storage/walk-in coolers, but it does occasionally create issues with temperature management.

Making sure your beer is at the proper temperature and pressure, and is carbonated appropriately will insure that we are “capping on foam” when seaming the filled cans. This is critical in preventing premature oxidization.

What else should we consider to be fully prepared?

A loading dock and pallet jack, or forklift is typically required for can delivery. If these are not available, please notify us to arrange can delivery using a truck with lift gate. In some areas this may require an extra 48hrs to coordinate.

Typical start time is 8am unless otherwise coordinated.

At the beginning & end of the canning run we will need:

  • (1) 5-gallon bucket caustic (Dissolve four ounces (one-half cup or about 125 grams) of Birko CELL-R-MASTR™ or similar in 5 gallons of 120-1300F water.)
  • (1) 5-gallon bucket hot water
  • (2) 5-gallon buckets sanitizer (Chlorine Dioxide (ClO2) or Peracetic Acid (PAA)

We try to minimize mess, but the canning process does generate overspray. Please clear the canning area of any brewing ingredients or supplies.

Can you obtain various size cans and a variety of packaging materials?

Yes. Through our packaging contacts we can obtain standard 12 and 16oz cans (Ball, Rexam and Crown). These can be printed, shrink sleeved, or blank. In addition we have full label contacts that can provide pressure sensitive labels at low minimum quantities and competitive prices for breweries who wish to hand apply pressure sensitive labels to blank cans. For a small fee per can we can apply your pressure sensitive labels to your blank cans.

https://www.youtube.com/watch?v=uK5MWjN66bA

Lets Discuss about your Beverage Canning.