Does Can/Bottle Conditioning Make Better Foam: Saison Experiment!

[@nathanielanderson8623]

Thanks for the video/experiment. I'm going to be doing a split carb batch soon (going to put half in my 2.5 gallon keg and half bottle condition). I will definitely update you on my results. Great content as always, Adam you rock!🍺🍺

[@humanonearth1]

Carb / foam experiment aside it's also an interesting take away that you didn't seem to see any loss of perceptible flavor with using bio-fine - you said they essentially all tasted the same. I guess that's not that surprising because you don't do any other filtering otherwise as I understand it. Still though, something to note b/c often there's a perception that the more filtering and even clearing that's done, the potential for a loss of some flavor compounds in there as well.

[@shnapp1]

What’s your thoughts on doing this for a NEIPA to help scrub oxygen. Would it keep better longer?

[@jayspies9860]

Well done! Lots of good info here. Did you pull the canned beer out of a uni, or a brite?

[@adammakesbeer]

Out of a unitank.

[@JohnL9013]

I would have been interested to hear about any perceived flavor differences as a result of can conditioning. Personally I bottle condition all my beers, since I primarily brew Belgian and German ales where this is standard practice. I am a big believer that it produces superior results for these kinds of beers. I co-brewed a hefe with a friend of mine recently. I was insistent on bottle/can conditioning a portion of the batch (he normally kegs). He wanted to use DME tabs, where I normally use glucose. Well, when we switched from bottles to cans, he ran out of tabs about 8 cans in. I grabbed the jar of sucrose from his kitchen and got to work and we can conditioned the rest with sucrose. The conditioned/DME tab version tasted way better than the kegged version, like a completely different beer. The kegged version's flavor was extremely flat by comparison. My sucrose version was even better and he is submitting that one to competitions.

[@humanonearth1]

I wonder if you'd get better clearing and different results using a sugar liquid solution to bottle condition. So you could have a dropper or syringe and just squirt like 10ml of that in each can. It would already be a liquid as opposed to the carb tablets and might mix better producing different results? You could also tailor that liquid conditioner to be dextrose or invert etc... and you would know exactly what's going in. I imagine those carb tablets might have some binder, that could cause cloudiness?

[@exceldude2001]

surprised can didn't explode with higher number of tabs. I had a can burst while carbonating a cider in a can once... once