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You’ve weighed the pros and cons and you’re ready to take the leap into aluminium. But where should you begin when you want to package your beer in cans?
Unlike traditional bottling, canning requires a precise technical workflow where the method you choose will dictate the equipment you need.
Whether you remain loyal to the refermentation method or switch to pressure-based packaging, here are the keys to mastering your canning process.
1. The can seamer: The essential cornerstone of your setup
Whatever technical path you choose for your beer, there is one piece of equipment you absolutely cannot skip: the can‑sealing machine. It’s the tool that replaces your traditional bottle capper.
The lid of a can isn’t pressed on — it’s seamed. The body of the can and the rim of the lid are rolled together by precision rollers to create a completely airtight seal. To achieve this professional result at home, using a machine like the Cannular CDLE semi‑automatic seamer is the foundation of your setup. It guarantees consistent, fast and perfectly airtight seams in a single motion, essential for protecting your precious brews.
2. Path 1: Refermentation in the can (The direct and economical option)
If you don’t have kegs (soda kegs) or pressure‑rated fermenters, this first path is ideal for starting out without changing your brewing routine:
- The principle: This method works exactly like bottle refermentation. Once your primary fermentation is complete, you transfer your flat beer into your sanitised priming bucket and add your sugar syrup.
- The dosage: No need to overthink it — the sugar dosage is exactly the same as for bottles (generally between 6 and 7 g/L depending on the style). Modern aluminium cans are designed to withstand the pressure generated by this refermentation.
- Required equipment: Aside from the seamer and empty cans with their lids, you don’t need any additional equipment. You fill your cans using your usual bottling wand and seam them immediately.
3. Path 2: Canning already carbonated beer (The professional pressure‑based workflow)
If you already manage forced carbonation in a keg or an isobaric fermenter, this second path allows you to can beer that is already sparkling and ready to drink. This delicate process requires perfect control to prevent foaming or oxygen pickup during transfer. It requires a dedicated filling machine:
- The semi‑automatic Duofiller solution: The Duofiller Core G3 filler is a marvel of precision for demanding homebrewers. It automatically purges the can with CO₂ before filling, then cuts the beer flow with extreme accuracy using an electronic sensor as soon as the perfect level is reached.
- The automated Cannular RAPT solution: For higher integration and throughput, the Cannular RAPT automatic filler manages the entire counter‑pressure cycle. It maximises protection against oxidation while optimising labour time.
4. Summary table: Which path is right for you?
To help you choose the workflow best suited to your brewing profile, here is a direct comparison of the two methods:
| Criterion | Path 1: Natural refermentation | Path 2: Already carbonated liquid |
|---|---|---|
| Basic equipment | Seamer + Standard bottling wand | Seamer + Dedicated filler (Duofiller/RAPT) + CO₂ system |
| Sugar management | Sugar addition required (6–7 g/L) | No sugar addition (forced carbonation beforehand) |
| Yeast sediment | A small sediment layer at the bottom of the can | Perfectly clear beer, no sediment |
| Tasting delay | Minimum 2 weeks (refermentation time) | Immediate (beer is already ready) |
| Technical complexity | Accessible to all brewers | Advanced (requires fine control of pressure and cold) |
Rolling Beers Team Tips
If you choose the already‑carbonated path, keep in mind that cold is your best ally. To minimise foaming when using a Duofiller, make sure your serving keg is stabilised at a very low temperature (around 2°C).
A properly chilled fill guarantees an ultra‑precise liquid level and preserves the full carbonation inside the can before it goes under the seamer!