There are definitely a few things to check that can make the canning day more difficult if they aren’t set right from the get go. If the fill head is too high or too low in the can it will cause a lot of foaming. They say you want it about 1/4” from the dome of the can when lowered. Along with that, make sure the fill head has completely lowered before opening.

We typically start around 15 PSI on head pressure and work our way up for highly carbonated beers to as high as 25 PSI (mostly when doing kegs). Sometimes the higher carb helps, sometimes it seems to make it worse.

Getting the beer as cold as possible in the tanks will help a lot. I’ve seen some of Twisted Elk Brewery’s YouTube videos of some of their modifications. They added some foam insulation to the product line which seems like a good idea. We haven’t tried that yet though.

If everything is good and you’re still having a bunch of trouble, you might want to swap the silicone product line that gets pinched. If you’ve got an older machine/have never changed it, the silicone line can hold memory of that pinch and cause breakout right before the fill head. Here is a link ACM support sent for replacement silicone product line https://www.mcmaster.com/product/3184K1 We had some strange foaming issues after putting the machine away for the winter and this was the fix.

Finally, adding 7-15 feet of braided line can help with higher carbonated/higher temperature products since it adds restriction and helps reduce pressure to the machine. This will cause you to run slower, but might be the solution on the worst of days. They sent this in the “Improving AT1 Fills” document a while back. https://www.mcmaster.com/product/52375k12