I have carbonated a batch in a 5 gallon syrup can. I did this to see if I could keep the yeast solids from forming at the bottom of the bottles. I plan to rack the beer into bottles. Has anyone tried this? Any suggestions as to keeping the head down during the bottle fill? I understand that the breweries fill their bottles at 34 deg F.
Heard good things about this from Williams -
I guess it's not really a counter-pressure bottle filler, which is what you need if you plan on keeping the bottled beer for a while. If you are just filling a few bottles to hand out to friends as I often do I would suggest chilling the bottles beforehand and using loooooowwww pressure to fill them. Also, doing it this way, fill them right to the top to minimize contact with oxygen.
_Randal
DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.