39
answers
1150
views
30
votes

Is it safe to buy Chinese equipment?

17
answers
323
views
10
votes

European-made vs. American-made equipment?

There is a lot of discussion between Chinese-made and American-made equipment. What about machines and equipment made in Italy or Germany versus ones

4
answers
149
views
5
votes

When filling kegs from the brite tank, what pressure should the keg be?

Should there be foam?

5
answers
122
views
2
votes

Who in USA manufactures tanks in USA or Canada? Who in USA supplies equipment not made in China?

4
answers
72
views
3
votes

Just bought new fermenters and debating the installation and service, what's a fair price to pay?

I got quoted roughly $700 per day AND on top of that they're asking me to pay for the technician's accommodations and meals and airfare. Is that stand

1
answers
38
views
5
votes

Do laws in Pennsylvania prohibit serving beer from brite tanks?

I am opening a brewpub in Philadelphia. Will I be able to serve beer straight from a brite tank? Or will I have to keg the beer first?

4
answers
78
views
1
votes

How do I make sure my stainless steel tanks don't rust?

I just bought 2 x 30bbl tanks and I want to make sure I treat them properly.

4
answers
144
views
0
votes

Do you have to use a Bright tank or can you go straight to kegs?

2
answers
49
views
1
votes

What are the advantages and disadvantages of plastic v. stainless steel fermenters?

2
answers
75
views
1
votes

I'm sorry, this may seem like a naive question. But what are the manway hatches used for on fermentation tanks?

2
answers
51
views
1
votes

What is to be done with the trub layer that accumulates at the bottom of the fermentation tanks?

1
answers
13
views
2
votes

What's the advantage to a floating lid on a fermenter as opposed to a closed lid?

Will I need bigger capacities for tanks with floating lids (i.e., require a 20-BBL floating-lid tank with 15-BBLs of cider inside)?

3
answers
50
views
0
votes

What's the largest size of fermenter I can store in a cold room?

I hear anything bigger than a 3-bbl tank isn't ideal for cold room-storage because of uneven coldness distribution. Is that accurate?

2
answers
105
views
0
votes

What's the difference between a brite tank and a mash tun?

2
answers
36
views
0
votes

What exactly does it mean for a FV to be jacketed? Is having a jacketed fermenter a necessity for commercial brewing?

2
answers
37
views
0
votes

I need my fermentation tanks to handle about 15 psi operating pressure. Is that pretty standard in the industry, or is it something I'll need to specifically mention to suppliers when trying to get quotes?

2
answers
24
views
0
votes

We've been using CO2 to transfer our beer (through a 20" long hose) from the fermenter into the bright at our 2bbl brewhouse. This seems to take a bit longer than necessary and uses up a considerable amount of CO2 in the process. What's the way to move beer between vessels?

2
answers
15
views
0
votes

What are other brewers' experience of using kegs vs. serving (or "brite") tanks in order to satisfy your taproom/brewpub's sales demands?

1
answers
72
views
0
votes

At my brewing site, I have some 100 BBL fermenters with a 6 ft clearance between the top of the ceiling and the top of the fermenters. Any suggestions on the best way of getting the fermenters upright?

1
answers
22
views
0
votes

Does every fermentation vessel come with CIP setup? Or do I need to purchase a separate sprayball for clean-in-place functionality?

1
answers
16
views
0
votes

Is there a big difference in the features needed in a vessel used for fermentation as opposed to one used for lagering?

1
answers
21
views
0
votes

Why are some SS tanks sloped-bottom and some conical? Any practical differences?

1
answers
9
views
0
votes

Are double-elbow exhaust vents usually pretty standard on mash lauter tuns?

1
answers
10
views
0
votes

What is the difference between 4 and 4X NEMA enclosures? Is there anything specific to brewing that makes them important?

1
answers
8
views
0
votes

How can I prevent stress corrosion cracking (SCC) at my nanobrewery?

1
answers
21
views
0
votes

Please let me know of reliable USA /CDN distributors of stainless tanks that actually manufacture their tanks in North America!

1
answers
13
views
0
votes

Is it typical to wait at least a week to get tank quotes? Am I expecting prices too soon?

1
answers
26
views
0
votes

Is stainless steel worth the investment for brewing?

1
answers
24
views
0
votes

Carbonating in oversized brite tanks

I'm looking to scale up my kombucha production and move from carbonating in kegs to carbonating in brite tanks. If my batches are usually around 3bbl,

1
answers
18
views
0
votes

Do you have any used brewery equipment for sale?

1
answers
15
views
0
votes

I want to increase my brewing capacity and was looking to buy a third fermentor. Someone suggested a bright tank instead. Should I?

1
answers
9
views
0
votes

I'm considering purchasing a bright tank, and I'm curious to know why brewers use brites instead of fermenters? What's the temperature difference between the fermenter vs. a bright tank?

1
answers
24
views
0
votes

How many fermenters and bright tanks would I need to have a 7BBL set up?

1
answers
24
views
0
votes

What's the appropriate hose size and/or head pressure to use when transferring from a bright tank to a keg? Is one size more prone to creating foam than others?

1
answers
13
views
0
votes

What's the best way to go about doing tank management?

1
answers
24
views
0
votes

I’m opening a 15BBL brewpub and all my bright tanks are labeled and listed as tax tanks with the TTB. Nevertheless, we have a small system that will be used to test batches and this one is not registered. In other words, it will never reach the listed tax determination tanks. What should I do?

1
answers
24
views
0
votes

We have a 30BBL bright tank that is positioned in a corner. What’s a good brush to use for reaching hard to get places?

1
answers
9
views
0
votes

I have a 3BBL system, which I'm thinking about carbing. Would carbonating stone in the bright tank be the best way to go?

1
answers
21
views
0
votes

What is the process for dealing with an empty bright tank? Can it be exposed to oxygen?

1
answers
9
views
0
votes

Should I keep my bright tank completely sealed and do a water wash, acid wash and peracetic acid wash in-between refills? I plan on doing a complete breakdown after 5-10 refills, just FYI.

1
answers
15
views
0
votes

I read somewhere that kegs should be carbonated slowly, for a few days and in low temperatures. How can brewpubs do it? If they produce about 50 kegs a week, isn't this a logistical nightmare?!

1
answers
9
views
0
votes

On the topic of carbonation, how do commercial breweries accomplish this? Do they wait for days for a batch to become carbonated? Seems like an awfully long time to wait for a beer to carb up...

1
answers
15
views
0
votes

On average, what's the general timeframe for carbing a batch of beer if using both a carb stone and brite tank?

1
answers
24
views
0
votes

Do any small breweries out there have experience with using oversized bright tanks to carbonate batches? I'm in the process of arranging a 3-5BBL brewery and plan on brewing both single and double sized batches. Would using a 10BBL bright tank for a 5BBL batch run the risk of losing beer quality and/or aromas?

1
answers
9
views
0
votes

How do you calculate the pressure in a bright tank when using a carb stone?

1
answers
21
views
0
votes

There are crystalline sediment deposits on the line to the bright tank. Where do they come from and how do stop the deposits from forming?

1
answers
24
views
0
votes

I'm about to purchase a bright tank and I'm curious to know - does the maximum pressure of the bright determine the amount of time it will take for the beer inside to carbonate?

1
answers
15
views
0
votes

How many bright tanks does a typical micro-brewery have? What sort of capacity does that amount of brights usually allow for?

1
answers
21
views
0
votes

What should I know about purchasing a bright tank? I want to make sure I'm covering all of my bases so that I don't miss anything critical!

1
answers
24
views
0
votes

I'm having trouble getting my beer properly carbonated in the bright tank in less than 6-7 days. I've heard other brewers are able to carb their batches in just one day - some in merely a few hours! What seems to be the problem here? Why does my carbonation process appear to be taking forever??

1
answers
9
views
0
votes

For the last 5 years, I've been using a CIP re-circulation system, which has tanks equipped with 15psi pressure valve(s) and re-circulation under 10psi. After filling the FV (fermentation vessel) with the correct amount of hot water and caustic solution, I'd run the CIP for 15-20 minutes with all the vents closed. Does this lack of ventilation during the process put the tanks in jeopardy of exploding and/or imploding?

1
answers
24
views
0
votes

I'm in the process of constructing my first 8.5 bbl brewery system, and have already run into the issue of my state's Health Department questioning me about how I plan on ensuring my brewery wastewater remains within the required pH range of 5.5 & 10. I'm currently using a double-tank CIP system with acid sanitizer in one tank, and a caustic cleaning solution in the other. Once this cleaning process is complete, what's the best way to ensure my sewer effluents are in the required pH range? I'd like to avoid installing a sump pump and/or purchasing a high-cost automatic pH adjuster, if possible.

1
answers
15
views
0
votes

How does one go about designing a septic system for a smaller-scale brewery? Is it possible to run say, a 10bbl brewery with a sewage system to accommodate all the brewery's wastewater? If so, are holding tanks necessary?

1
answers
9
views
0
votes

I'm currently setting up a brewery and have been sorting through the equipment that was purchased for this brew pub before I came on-board. In doing so, I've only identified a single-vessel CIP system (with 80L tank & skid-mounted pump) for cleaning, rather than a double-vessel CIP system, which is what I've always used (one for acid rinsing & one for caustic cleaning solutions). To my knowledge, caustic solutions are more beneficial at 70?. That being said, what's most optimal for this type of setup? Is using a cold caustic solution acceptable and, if so, should I increase both the time and concentration of the caustic for this process? Alternatively, should I purchase an additional tank equipped with temperature control (including a heating element) for caustic use only?

1
answers
15
views
0
votes

What are the advantages (if any) to cleaning under pressure vs. not?

1
answers
13
views
0
votes

I'm currently in the process of planning a 30-seat brewpub with a 3.5 bbl system that includes 4 serving tanks and 3 fermenters. Trying to decide between purchasing glycol-cooled serving tanks vs. building-out a refrigerated room to store the serving tanks. Most likely I'll need a cold area for storing a few kegs and bottles anyway? What are the pros/cons of each option and how do the costs - both upfront and for routine maintenance - compare in each situation?

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