Factors to consider when choosing brewery equipment
The success of a brewery is almost directly related to the quality of its equipment. Depending on the quality of your brewhouse, fermenters and the others, your business will either float or sink. This means that you shouldn't buy frivolously. Not all brewery equipment is equally reliable. We'll give you some factors to consider when choosing brewery equipment so you don't have to replace it immediately or waste money on things you don't need.
1. Equipment quality
The quality of the materials that make up a brewery's equipment has a huge impact on its long-term success as a brewery. Low quality brewing equipment can ruin the taste and texture of beer. It may seem tempting to go for more affordable products if you start with beer makers, but producing sub-par products will cost more in the long run.
Shandong HG Machinery Co., Ltd. specializes in designing, researching and manufacturing fully automatic and semi automatic beer, beverage and the other liquid production and filling line. Introducing European advanced technology and innovate on the technology, HG company becomes leader in domestic liquid package machinery industry and the most professional supplier for liquid production and package turnkey project. By 19 years’ effort and persistence on professionalism, she becomes the most professional liquid package machinery research and manufacturing base, National key hi-tech enterprise and National Torch Program projects enterprise.
HG company has got ISO 9000:2015 quality certificate and is run according to ISO management. Being technology innovation-oriented, HG company produces six series products including beer production line, distilled alcohol production line, CSD production line, water production line, juice production line and food processing equipment. She succeeds in offering high quality and excellent service to Tsingtao beer, Yanjing beer and Snow beer and exporting to more than 60 countries in Europe, America, Africa, Australia and Asia.
HG Company can provide you with the satisfied brewery equipment and filling lines.
2. Floor space
Your brewery can only accommodate so much equipment before it becomes impossible to navigate. You'll find that a lot of brewing equipment takes up space faster than you think. To ensure that you don't run into overcrowding problems, you must carefully measure your available space and the amount of space you want your device to contain. You can't fill your space with cans like you can brew so many beers at once.
We can provide you with the free consultation service, project planning and design services.
Layout: Send us your building floor plan, sketch, we can provide you with layout.
Technical drawings:We will offer the drawings of every tanks according to your requirements.
3D layout: To make sure you have a more intuitive experience.
3. Cleaning process
All equipment requires regular cleaning cycles to maintain hygienic brewing conditions and ensure a consistently high-quality product. The labor required to clean these parts is no joke, it's one of the more important things to consider when choosing brewing equipment. High-quality equipment is usually easier to clean and sanitize.
HG company can provide you with the big enough CIP system and also can customized cleaning equipment based on your cleaning process.
4. Financing plan
Price is a key issue when choosing a device, which is why you should explore your options. It may not be possible to buy the best equipment right away, but funding those equipment can be a useful solution.
HG Company can provide with different solutions with different cost, affordable solution, medium and high configuration. You can find the right equipment for your project.
5. How many pieces of fermentation tanks?
The amount of beer fermented should be calculated according to your daily output. For example, the equipment with a daily output of 500L configured by the manufacturer means that the capacity of the brewhouse is 500L of wort per day. The specific amount of wine to be produced depends on your fermentation process and configuration. , The general fermentation cycle is 12 days, then if the daily output is 500L, 12 500L fermentation tanks are required.
6. How should brewery equipment be laid out after purchase
When preparing to build a microbrewery, some issues can arise from the design stage to the customer's first sip of beer. Developing a batch of craft beer requires a lot of action, including accurate weights, accurate timings, and sound scientific methods. When you change any beer development process, it definitely affects the final product (beer). Here are seven problems that arise in microbreweries based on our experience.
6.1. Start with superb equipment and reliable layout. If you want to have the ability to brew high-quality beer, please buy high-quality beer equipment first. Brewing equipment is the area where beer is produced and where the brewers can use their abilities. Likewise, high-quality development equipment can help make great beer. Brewery equipment plays a vital role in the brewing process. Brewing equipment helps brewers to better complete the brewing process (grinding, mashing, purifying, cooking, downsizing, cooling, fermentation, information, filtration, packaging). Excellent brewing equipment ensures that no other troubles are encountered throughout the development process.
6.2. Installation. We will definitely put the numbers on the pipes of the brewery equipment and at the same time link the equipment to the numbers. We can provide online setup technical support for some customers who often encounter unexpected problems beyond our expertise. If this is a little difficult for you, we can ask a regional representative to assist you with the instalment payment.
6.3. Cleanliness. Using bad brewing equipment is not a wise choice for any brewing method, but cleaning equipment can waste your time and money. We recommend 304/316 stainless steel brewing equipment as they are easy to clean.
7.How to solve the abnormality generated during the fermentation of craft beer equipment?
Due to the long service life or misoperation of craft beer equipment, some accidents and failures will inevitably occur in the beer brewing process. Today, Xiaobian will specifically analyze some abnormalities in craft beer equipment and their detailed solutions.
7.1. The fermentation tank freezes. When the temperature of the lower part of the tank deviates from the process curve by about 2°C, the temperature in the tank during the wine storage period will reach the freezing point of beer (-2.3°C—-1.8°C), which may cause freezing near the cooling zone.
Causes of icing: failure of thermostat instrument, improper selection of temperature parameters, inappropriate depth of thermal resistance installation position, poor instrument accuracy, improper operation, etc.
Solution: Check the temperature measuring element and instrument error, especially check whether the platinum resistance leaks, if there is leakage, it should be sealed or replaced with paraffin after baking; choose the appropriate temperature measuring point position and thermal resistance insertion depth; strengthen process management, and discharge yeast in time ; The temperature of the refrigerant liquid should be controlled at -4°C—-2.5°C, and the refrigerant liquid below -8°C cannot be used.
7.2, yeast autolysis. Reason: When the temperature difference between the lower part of the tank and the middle and lower parts is more than 1.5℃-5℃, it will cause difficulty in yeast sedimentation and yeast autolysis. If the temperature of the yeast mud at the bottom of the tank is too high (16℃-18℃) and the maintenance time is too long, it will also cause the yeast to self-dissolve, resulting in a yeasty smell, and sometimes the beer will be cloudy after sterilization.
Solution: check whether the instrument is normal; discharge yeast mud in time; keep the temperature of the refrigerant at -4°C, and keep the temperature between -1°C and 1°C in the upper, middle and lower storage period.
7.3. "Up" phenomenon after drinking beer. Reason: Generally, the higher alcohol content in beer exceeds 120mg/L, the isobutanol exceeds 10mg/L, and the isoamyl alcohol content exceeds 50mg/L, which will cause the phenomenon of "up" after drinking.
Solution: select yeast strains with low production of higher alcohol; appropriately increase the amount of yeast added to reduce the proliferation of yeast, and the number of yeast cells is 15×106/ml; control is 12°P wort α-amino nitrogen The content is about 180mg/L ± 200mg/L; the dissolved oxygen content in the wort is controlled between 8mg/L-10mg/L; the fermentation temperature and tank pressure are well controlled.