An Uncanny Invention for Home Canning

BYOB by | Aug 2017 | Issue #127
Illustration by Ellen Crenshaw

What a difference a year makes. Last May, I wrote about getting a chance to can a beautiful homebrew via a mobile canner operating in LA (issue #112). There’s something supremely satisfying about cracking open a can of your own. But let’s face it, there’s no way you or I could do this at home—or can we?

In the past year, we’ve seen a wave of can seaming devices aimed at the smaller market user, including homebrewers. The first contraptions I noticed were the now ubiquitous Dixie “Crowler” machines, but those beasts are still insanely expensive. Then the Oktober Design MK16 hit the market with its sleek modern appearance, a few levers, and a motor. But even its more reasonable $1,500 price tag put it far enough out of this nutcase’s pocket.

I finally found my ideal rig from a truly old-school manufacturer: Wisconsin Aluminum Foundry. They were running demonstrations at June’s Homebrew Con of a hand-cranked beast that could also be drill powered. The conference deal was reasonable and came with cans, so now I find myself the proud owner of a hunk of metal that will survive Armageddon.

Combined with a beer gun and a slow CO2 purge, I’m all set for some pint cans of my very own. Yes, home canning is still far more practical as a club or a shop-shared effort, but the uncanny past is fast fading! Now, how about something hoppy and crushable?

CanCan Pale Ale
For 5.5 gallons at 1.051 OG | 52 IBU | 7.7 SRM | 5.1% ABV

9.0 lbs pale malt
2.0 lbs Simpsons Golden Naked Oats
0.5 lbs Crystal 60L

Mash for 60 minutes at 152°F.

0.5 oz Warrior | 15% AA | 60 minutes
1.0 oz Centennial | 10% AA | 20 minute, whirlpool
1.0 oz Citra | 12% AA | 20 minute, whirlpool
0.5 oz Centennial | 10% AA | 7 day, dry hop
0.5 oz Citra | 12% AA | 7 day, dry hop

Wyeast 1318 London Ale III, Wyeast 1056 American Ale, Wyeast 1272 American Ale II, or 1450 Denny’s Favorite 50 Ale.