Anyone have any good information or experience with canning your homebrews?
-Manufacturer/make/model/pricing
Ive seen some on-line for around $1500 sans the cans.
cheers.
I recall a thread on here. I am interested, but I have reservations!
This thread intrigues me. Subbed!
This is slightly tangential, but I think I have heard of mobile canners that are willing to can up a bunch of beer if a club can get together and provide enough material to bother spooling the machinery up. I really have no details beyond that, but it is something that I think is out there. (sorry to be nebulous)
Same here. It would be awesome to be able to share homebrews in cans and I prefer the can look too.
Oh yea. Cans are fantastic for storage,sharing, and oxidation. However it’s getting it into the cans that worries me. I would gladly pay thousands of dollars for a surefire system.
no worries 
I have heard of the mobile canning services as well but are they willing to come out to your place (if they are in a certain distance of your home) is a consideration along with the price it costs per home-brew canning session.
The initial cost of the can seamer is steep but if it is a method that you are going to use consistently, I think it’s justifiable. I’ve heard of cans and lids being ~30-40 cents a piece as well.
right. Im not sure if I would naturally carb with priming sugar or from an already carbed brew. Im stoked to get into canning though. cheee
Haven’t seen many home can machines:
Cheers guys
Along these lines, there was a recent Brew Strong episode on canning. That was around the professional systems and the costs and whatever else associated with it.
Jamil talked about the DO levels that they get in the cans, and how different grades of canning lines would provide better or worse levels. For their stuff (Heretic brewing) he said that they were able to get down to the 35-50ppb levels, while a lower cost system may leave it in the multiple ppm levels.
I only bring that up, since I can only imagine that a home canner would be much higher levels than a pro system. Due to this, I think you would likely want to can condition the beer. Not that can conditioning would be a problem, I just think it might be the way that you would have to go to keep the stuff from oxidizing too quickly in the cans.
Boomshakalaka. You nailed my concerns there!
The maximum accepted DO limit in packaging is .015ppm. Even there you will notice accelerated flavor loss. Heat is a major factor as well in the aging process. Anywho. I would love a canning line!
Spot on mates. Although I prefer to drink my brews fresh and quick as possible, that is definitely one of my concerns as well.
Does can conditioning take the same amount of time as bottle conditioning? Same process I assume…
Same as bottles. There might be some adjustments due to head space, but primed, pack, seal
I’d like to see a small scale supplier of can/bottles. They’d be great for shipping to competition. I think you have to buy a whole pallet at a time from Ball, maybe a truck load.
The link I posted has small quantities.
Well why not… Ill throw something up on the classifieds to see if anyone has to sell.
I mean the screw cap can/bottles like Ball makes. I’d give a buck a piece for new ones.
We finally agree on something. 
I do not have much faith in the low DO levels of the portable canning systems the mobile canning lines use, having seen them in action at other breweries. I really like our Crowler machine, and I have had beer stay fresh in there for weeks longer than a growler but that seems cost prohibitive for a homebrewer (I think ours was 1500 bucks.
I am not aware of a vendor that sells small supplies of ready to use cans though maybe that was answered here.
Even regarding the use of a mobile canner understand that these ghuys are trying to make money and they are not going to want to regularly do regular runs off of 5 gallon corny kegs very often, even if you ended up have 20 brewers with 10 gallons of beer a piece. The amount of time alone in shutting the system down, swapping to other kegs, then starting up again would be a nightmare. On our bottling line when we have to shut down for any reason we end up having a few rows of low fills that sometimes may equal 2 or 3 gallons of beer. Not sure if canning line is same way.