Do you need to buy a filling machine? The process of buying a filling machine can be particularly complicated, because there are many options for the filling machine, and it is difficult to know which one is more suitable for your business. The following are 9 questions you need to ask before buying a filling machine, hoping to help you choose the equipment that best suits your production needs.

Starting a new microbrewery is an exciting thing, but it also requires a lot of work. First, you have to find the right location, then you need to decide which equipment to buy from the microbrewery supply and how much space they need. If you’re not thinking about the actual brewing process – this can be tricky!

When you are ready to open your own brewery, the layout of the brewery is very important.How to effectively use space to make equipment look organized and beautiful, this will be a wonderful journey for your business. A brewery floor plan that works best for you can ensure that the construction of the brewery goes smoothly, cause you need to plan, design and ultimately build the brewery.

Every brewhouse is a hall of production and innovation in the brewery. The brewhouse is the core of your brewing business. It has many complicated systems and operations that must be vigilance and safe at all times. The journey to the best craft brewery and brewing team is very difficult. It is necessary to maintain love and learning of craft beer at all times. The size of the brewing system, available space, beer flavor, heating time, etc. will all have an immeasurable impact on your final product (beer).

Different brewery scales use different heating methods. If your brewery is 5HL (4.25BBL) or below, in most cases, electric is your best choice. This is because breweries of this scale are generally located in residential areas. If you open a brewery in a residential area, then the only thing you need to be concern about is the steam from the electric kettle, because no steam boiler or open flame is involved.

In the brewing process of alcoholic beverages, the fermentation stage produces a by-product that is often overlooked: heat. It must be noted that the heat generated by normal beer fermentation activities can raise the process temperature by 10-15℃. Under ideal circumstances, the brewing process should be strictly adjusted within a relatively small temperature range to achieve the best results. Failure to take appropriate measures to regulate the heat generated during beer brewing may result in unsatisfactory products. This is also a costly mistake made by many new brewers. Next, the engineers of Micet Craft will introduce you to how to control the fermentation temperature.

A microbrewery is a type of craft brewery. It can produce 15,000 barrels or less of beer each year. Some microbrewery has small tasting rooms or brewpub. People often use microbrewery to refer to any enterprise that makes craft beer.

The brewhouse is the most complex and most varied part of the brewery equipment. The brewhouse system in a craft brewery is mainly composed of four parts: mash tank, Lauter tank, kettle tank, and whirlpool tank. According to different needs, the brewhouse system has different combinations. After that, the brewhouse system can match and combine for customers according to their different output and functions, and provide customers with customized services.

The boiling method is very used in Germany, but since the 1970s, many breweries have switched to the leach-out method. The obvious reason is: that in the face of the oil crisis, the leach-out method can reduce energy consumption during the heating process, and it can achieve more batches of brewing.

A two-in-one mashing pot and cooking pot (all-in-one), which integrates the function of filtration, with options for tillage and temperature control.

Compared with the single-step leaching mashing method, this method can adjust the sugar composition in the wort by controlling the temperature.

Due to the rapid inactivation of β-amylase during common single-temperature saccharification (66-68°C), there is a limit to the final degree of fermentation, and even prolonging the rest time of saccharification cannot overcome the problem of enzyme inactivation.