Hello all, my brewery has dabled in hop waters but have a few problems before we can go full scale.
I've been pretty adamant that these products should be pasteurized to ensure safety but the owner isn't convinced that's necessary and that acidification is enough. I know there are smaller operations just acidifying but we're talking about 20bbl+ batches getting canned and shipped. Is acidification really safe enough?
Secondly, we have a an atmospheric can filler, it's been pretty challenging canning the water and have it still remain at target carb level and the cans are squishy. We've tried lower carbs and high carbs and no avail. Should we be nitrogen dosing the cans!
I appreciate any advice
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Hudson Fort
Ex Novo Brewing
Corrales NM
(503) 201-5325
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