For new breweries with uncertain sales and growth, the size of the brewery is a balancing act. Starting out too large can put pressure on the initial outlay and make a poor quality batch of beer an overpriced mistake. Starting out too small can make it difficult to meet demand and increase the cost of raw materials per batch, and smaller systems use less efficient hops.
 
Consider the space available in the brewery. If you don't have the space to add more fermenters then it is unwise to buy a large brewing system in the first place. It is also important to consider the net top height, rather than the diagonal height of the fermentation/fermentation vessel.
 
Consider starting with a smaller mixing chamber and leave room for a dedicated whirlpool bath to be added in the future. Then resize the fermenter to twice the size of the mixing chamber. When business is slow, the tank may be half full. When demand increases, the double batch saccharification unit can be refilled. This doubles the capacity of the brewery compared to having to buy additional tanks, while only increasing the initial cost by about 30%.
 
The fermentation tank can come in different sizes and shapes. Technically, it is the vessel used to turn the wort into beer. Fermentation takes place when the yeast is mixed with the cooled wort. It is the yeast that converts the sugars into alcohol and carbon dioxide, giving the beer its alcohol content, flavour and carbonation.
 
The number of fermentation tanks depends on the daily production of your brewery. The capacity of a large saccharification plant will be useless if you do not have the correct number of storage units. The number of storage units determines the brewery's output.
 
Most craft beers take 3-4 weeks to mature, so you need to buy the correct number of beer fermenters for your daily production.
 
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