how to choose brewing equipment

Craft beer is becoming more and more popular in the world, many brewers want to start their own brewing business to make brewing dreams come true, beer brewing is a more complex project, starting a craft brewery requires a lot of equipment, as well as knowledge and space, operate these devices.
Which is the best craft beer production equipment? It is not easy to find reliable beer equipment. Currently, there are too many beer equipment manufacturers on the market, which makes it difficult for us to choose a suitable beer equipment manufacturer. To help you choose the best beer equipment manufacturer, today, engineers from Micet Craft will tell you how to choose a better beer equipment manufacturer based on the following factors.

Containers needed for brewing

Commercial brewing requires several different types of large stainless steel vessels. First, who heats it in a specialized container called a hot liquor tank (“liquor” is the technical term for any liquid used in a process, instead of drinking liquids). Then the hot water is transferred to a vessel called a Mash/Lauter Tun, where it saturates the milled grains to extract delicious sugars and spices.

The carb-rich water is transferred to the boiling pot next to the Mash/Lauter tun. It is heated to boiling by direct gas burners or indirect burners or steam or electrical components… Hops are added while boiling. Once done, the boiling kettle turns into a vortex, forcing the water into the vortex, separating it from the larger particles in the solution.

The Boil Kettle/Whirlpool and Mash/Lauter Tun are usually next to each other, with a platform and stairs between them, so the brewer can watch the process and add ingredients. They are called Brewhouse. As breweries expand (to the limit of how much beer the brewery can produce in 24 hours), they often add a third container for a dedicated whirlpool (the fourth container has a dedicated filter). This increases churn and increase labor efficiency, so more beer can be produced each time.

Then the hot liquid is cooled and transferred to a fermentation vessel where yeast is added and the magic of converting the mash into alcohol begins for days. Fermentation is then stopped and the beer is transferred to the bright beer Tank. Further cooling allows the remaining particles in the beer to fall to the bottom of the can. Once complete, the beer can be barreled, canned, or bottled for consumption.

Choice of size

Most start-up microbreweries have a brewery size of 10-30 barrels and have fermenters of the same size.
Sizing a brewery is a balancing act for a new brewery that is unsure of sales and growth. Getting too big to start can stress the initial outlay and make a batch of poor quality beer an overpriced mistake. Starting too small will make it difficult to meet demand and increase the cost per batch of raw material, and smaller systems use hops with less efficiency. Many brewers will tell you that doubling the size of a fine system is less than doubling the cost. Usually true, but that alone is not a good reason to buy a larger system.
Consider the amount of space available in the brewery. It’s not wise to start with a large brewing system if you don’t have a lot of room to add more fermenters. It is also important to consider the clear ceiling height compared to the diagonal height of the fermentation/fermentation vessel.
Consider starting with a smaller mash room with room to add a dedicated whirlpool in the future. The fermenter was then resized to twice the size of the mash chamber. When business is slow, the tank can be half full. Double batches of saccharification plants can be filled when demand increases. This doubles the brewery’s capacity compared to the extra tanks that have to be purchased, while the initial cost is only about 30% higher.

number of tank

Fermentation is one of the most important processes in beer brewing. This is because yeast converts the sugars in the malt into alcohol and carbon dioxide.

A beer fermenter is a vessel used to convert the wort into alcohol.A general rule of thumb is to take you to sale the number of fermenters and bright tanks needed to complete the first 2-3 years of production. The approximate most annual capacity of a fermenter can be calculated using the following metrics:

Daily Usable Fermentation Amount = # Vessel * Vessel Volume
RPM per year = brew days per year/days to ferment the average beer
Annual production capacity = fermentation volume * annual number of revolutions

A simplified way to do this is to assume 80% ale production, 20% beer production, and a 50-week brew time:

Annual production capacity = fermentation volume * 42
This also assumes a enough number of bright cans to spin the beer

If you plan to serve several different beers at any given time, consider starting with the same ratio of brite to the fermentation vessel.

Brewery heating method

The hydrothermal tank and brewer have three heat sources
A direct fire flame heats the outside of the tank, transferring heat to the liquid in the tank

Pros: Cheapest, best option for small systems
Cons: Heat-concentrated areas can scorch wort; inefficient energy use (heat is lost to ambient air); not suitable for systems larger than 10 barrels

Indirect combustion is a new method in which the flame heats the air in a separate burner box, which is then circulated in a jacket around the tank.

Pros: Similar price to direct heat; no searing
Cons: Not as efficient as electric or steam; not suitable for systems larger than 10 barrels

Large electric heating elements are placed inside the kettle, like a domestic electric water heater.

Pros: Cheaper than steam; very efficient use of energy
Cons: Electricity is sometimes more expensive than gas; requires three-phase high power; not suitable for systems larger than 10 barrels

Steam This is the industry standard for brewing systems of 15 barrels and above. A separate boiler heats the water with a gas flame to produce steam, which circulates through an insulating steel jacket around the kettle.

Pros: effective; heats up
Cons: Most expensive, requires separate expensive boiler, boiler repair

Choose a supplier

There are many brewing vessel suppliers, especially given the boom in new breweries over the past decade. But most suppliers don’t make the containers themselves. Instead, they are usually imported from manufacturers in China or other countries. While this reduces costs for customers, the quality of design, materials, and build varies .
If you don’t know to brew, it’s better to choose a simple and practical manufacturer with good service. Only by choosing beer equipment with strong brand strength and high quality, coupled with high-quality brewing technology and craftsmanship, can we brew delicious beer and ensure the stable application of beer equipment.
If you finally choose a supplier of imported equipment, please choose a supplier that uses Chinese engineers to design equipment.
The winemaking industry usually places the most emphasis on designed and built vessels. China’s micet carft tends to have higher standards for the quality of the steel used in food grade equipment and tends to be better manufactured.

Plans to build a craft brewery

If you are new to the craft beer industry, you can contact us. Our engineers will provide you with professional solutions. Micet Craft will provide you with turnkey beer equipment solutions. If there is any need, we will help you. Micet Craft looks forward to working with you!!

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