Why do you need to get to 500 degrees when brewing temps are supposed to be at 195-205 degrees? Also, many food based products have a sprayed on coating on the inside of the can. If not, you’d have many off flavor contamination components
Why do you need to get to 500 degrees when brewing temps are supposed to be at 195-205 degrees? Also, many food based products have a sprayed on coating on the inside of the can. If not, you’d have many off flavor contamination components