Master Brewers Podcast
Episode 150: TPO Gone Wild? Managing Oxygen Ingress on Smaller Scale Canning Lines
Episode guests
Podcast summary created with Snipd AI
Quick takeaways
- Optimizing key variables such as beer temperature, filler base pressure, dissolved CO2, beer style, and can fill rate drastically reduced TPO levels on Goose Island's canning line.
- Collaborating with equipment manufacturers, like Wild Goose, allowed Goose Island to address the oxidation problem and achieve desired foam quality and low TPO levels.
Deep dives
Reducing TPO on a Small-Scale Canning Line
Goose Island Beer Company faced a rapid oxidation problem on their smaller-scale canning line, where they were encountering high TPO numbers well beyond their level of acceptability and saleability. This issue was also affecting the beer's sensory profile. Despite brainstorming various adjustments and modifications to the line, they were unable to consistently solve the problem. However, by focusing on five key variables - beer temperature, filler base pressure, dissolved CO2, beer style, and can fill rate - and optimizing each of them, they were able to drastically reduce TPO levels. They discovered that maintaining a controlled beer temperature of 34 degrees, filler base pressure of 13-16 psi, dissolved CO2 level of 2.6 volumes, appropriate beer style considerations, and achieving a fast fill rate with good foam quality were instrumental in achieving the desired results. Additionally, they made equipment modifications, such as adding a CO2 tunnel with a scraper and foam blaster, to help maintain low TPO levels.
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