The difference between commercial brewing and home brewing

Generally speaking, all beer is made using the same basic steps and ingredients. But, design some extra steps in the commercial brewing process that are not needed in home brewing. These more processes and steps are due to the equipment used by commercial breweries and the capacity required to brew beer. Because many different types of brewing equipment and brewing transmission equipment are designed in the commercial brewing process, there are many opportunities to manage and optimize fluid transmission. In this blog, the winemakers of Micet Craft will discuss the differences between commercial brewing and home brewing. Commercial brewing VS Home brewing

Different definitions

Homebrewing refers to small-scale brewing enthusiasts who brew beer, mead, or cider at home. They usually brew their beer at home out of the hobby and will not sell it to others.
Commercial brewing refers to the brewing of beer or other types of wine by enterprises or breweries. Commercial brewing practitioners will sell the brewed wine to consumers or wholesalers to make a profit.

Different capacity

In most cases, the brewing process of commercial brewing and home brewing is the same: the grain is mashed, hops are added, the wort is fermented, the beer is aged, and finally the beer is bottled. The biggest difference is that commercial breweries can produce more beer than home brewing. A typical home brewing brews about 5 gallons per batch, while the minimum output of a nano brewery requires 3bbl to brew per batch.

Different equipment required

When doing home brewing, you don’t need a lot of equipment and tools, you only need to buy a few sample cans or barrels to start producing 1-5 gallons of high-quality beer. But, commercial brewing is a different situation. Even a small brewery needs to buy a lot of complex equipment, raw materials, and utilities.
As the amount of beer that can be produced increases, some special equipment may be required. Although this equipment is functionally the same as home brewing equipment, they are much larger. When there is a lot of beer that can be produced, electric heating may not be able to meet the heating efficiency, and it is necessary to purchase a steam boiler. This can ensure that the wort has more heating area, and all the wort can be heated evenly.
Under normal circumstances, the supply list that needs to be considered when starting a small brewery:

• Equipment: brewhouse equipment (Kettles, boilers), barrels, cooling systems, bright tanks, fermentation tanks, filters, pipes, CIP systems, waste management systems, filling or bottling equipment, etc.
• Supplies: hops, malt, yeast, bottles, labels, and packaging.
• Utilities: electricity, steam, and water.

Commercial brewing has limitations

The biggest difference between an ordinary homebrewer and a commercial brewer is that there are restrictions on commercial winemaking. The advantage of homebrewing is that you can make any beer you want, and you can put your ideas into practice. If the brewing recipe you imagine turns out to be terrible, you can throw it away and only lose $20. But, if a commercial brewer produces a minimum of 3bbl of beer per batch, you still have to dump it, and you will lose hundreds or even thousands of dollars. To some extent, when you switch to commercial brewing, you will lose your creative license. Of course, in many breweries, there will be dedicated brewers for small-batch pilot brewing, and large-batch brewing will only be carried out after the beer style and taste meet the requirements.

Different start-up funds

For home brewing, using coolers, old plastic fermentation tanks, kimchi barrels, and many kitchen utensils, plus some professional products (such as grain mills, sprayers, copper coil wort coolers, etc.), the cash expenditure for brewing is only It is 300-500 US dollars. Commercial brewing is a capital-intensive industry. When you buy and use second-hand brewery equipment, your expenditure is also hundreds of thousands of dollars. Commercial breweries need a space for brewing beer, and also need to transform the space into an environment where the brewery equipment can operate normally. Also, marketing, packaging, and taxes will also affect the capital investment of the brewery. It is because of the high prices of marketing and packaging that home brewing has a huge economic advantage over commercial brewing.

Different brewing techniques

When homebrewers transfer wort, they may pour it from one pot to another, and even yeast is added in this way. All commercial breweries transfer wort or beer through pipes and pumps. When the beer completes all the steps in the brewhouse equipment, it is discharged into a commercial-scale fermentation tank. Also, the method of adding yeast may be different. To save costs, large industrial breweries maybe expand training by yeast.
Due to the increase in production scale, commercial brewers will pulverize grains through multi-roll or wet milling. In wet milling, the malt retains moisture and increases the moisture in the shell. Also, some commercial brewers use auxiliary materials (such as rice), which require multiple types of machines for milling.
Saccharification has a similar process in commercial brewing and home brewing, but most commercial breweries use a heated mixer with an agitator to keep the saccharification temperature uniform. Winemakers who use additives need to complete an extra step in which they boil the mixture to gelatinize the starch.
Another difference is that commercial breweries closely monitor raw material production. The two most important indicators are brewing material efficiency (BME) and hop utilization. The efficiency of brewing materials in commercial brewing is about 90%, while the efficiency of brewing materials in home brewing is about 75% to 80%.
Of course, there are many differences between commercial brewing technology and home brewing technology. Here we will select a part of brewing technology for analysis. If you are interested, we will continue to update the brewing technology.

Different temperature control methods

Most homebrewers, they will brew in winter and summer when the temperature is stable, and the ambient temperature needs to be between 50-65°F (10-18°C) to keep the fermentation within safe parameters. Each storage tank in the brewery has a double-layer and insulated stainless steel glycol jacket. The ethylene glycol jacket is filled with coolant. When the temperature of the beer in the fermentation tank rises, the jacket will begin to work to cool the beer. In home brewing, garage refrigerators or fermentation cabinets are mainly used to cool down.

Hops are separated in different ways

Hop separation is also different for commercial brewers because of the larger batch sizes. Most beer these days is made using hop pellets and these can be separated in large whirlpool vessels. Homebrewers can also use the whirlpool method to help separate hop pellets and trub from yeast. Breweries using whole hops typically use a hop separator that strains the hops from the wort and continuously augers the spent hops out of the device. Smaller brewers use hop-backs that look very similar to a mash tun.

Equipment cleaning methods are different

In the production process of brewing beer, there is no cleanest but cleaner. To clean the brewing equipment, it is necessary not only to ensure that there is no dirt but also to ensure that it is hygienic and free of bacteria. Even if it is something that looks clean, bacteria may remain on it. Under normal circumstances, homebrewers use bleach and detergent to clean the equipment, and disinfectants to control the number of bacteria. If the home brewing equipment is faded, worn, or scratched, it needs to be replaced with other home brewing equipment. Commercial breweries not only need to use the above-mentioned things to clean the equipment but also need to use many harsh and corrosive chemicals for scrubbing and disinfection. Simply put, home brewing and commercial brewing use the same basic ingredients to start brewing. The taste when poured into the glass may be very similar, but the process of completing the brewing is completely different. Beer Brewing Equipment

Beer Brewery Equipment Manufacturer The brewing supplies provided by Micet Craft can support your brewing needs from small batches of micro beer brewing equipment to 100 barrels capacity. Micet Craft has reached cooperation with many breweries around the world, we can design and manufacture professional brewing systems for breweries, including cellar beer brewing equipment and other

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As the craft beer industry continues to boom, there is an increasing demand for high-quality, efficient, and optimal commercial brewing system equipment. Commercial brewing equipment is the backbone of any brewery, determining the quality, consistency, and efficiency of beer production. Micet’s commercial brewing solutions, from individual components and process modules to turnkey projects, are designed and manufactured to provide tight control over your brew while giving you the flexibility to help brew exceptional beer.

What is a commercial brewing system?

Commercial brewing systems are specialized equipment designed for the large-scale production of beer and other fermented beverages. These systems vary in size and complexity, from small units used in craft breweries to large commercial configurations. From brewpubs and microbreweries to craft breweries and large industrial facilities, institutions rely on these systems to meet the needs of beer drinkers around the world.

Types of Commercial Brewing Systems

1. Brewpub system: The Brewpub system is a compact brewing device used in restaurant or bar venues. They allow these establishments to offer their brews on tap, adding a unique touch to their culinary experience.
2. Microbrewery Systems: Microbrewery systems are small installations but have a wider range of features than beer bar systems. They are breweries that specialize in craft beer for sale to the local market.
3. Craft beer systems: Craft brewery systems are medium-sized equipment suitable for producing large quantities of beer and distributing it across regions or states. They keep the essence of craft beer while catering to a wider audience.
4. Industrial brewery systems: Industrial brewery systems are large-scale operations with significant production capabilities. These breweries serve beer and even , making them major players in the beer industry.

Basic components of commercial brewing system equipment

Milling equipment

Before any brewing can take place, the grains used in the brewing process need to be ground into a fine powder. Grinding equipment grinds grains to create a consistent size and texture for optimal brewing. Milling equipment varies in size and capacity, with some mills capable of processing more than 10,000 pounds of grain per hour.

Brewery equipment

Brewery equipment is at the heart of the brewing process. It consists of various components that work together to convert wort into wort. The process begins by mixing malt flour with water in a hydrator in the mash tun. After a set time, the mixture is transferred to the lauter barrel, where it is separated into liquid wort and spent grains. The wort is then boiled in a brewing kettle and hops and other ingredients are added at specific times to achieve the desired flavor profile.

Brewery basic components:

• Mash Tun: used to convert starch into sugar.
• Boil the kettle: Boil the wort with hops.
• Fermentor: Yeast converts sugar into alcohol.
• Filtration system: for clarity and purity.
• Packaging: Bottling, canning, and barreling equipment.

Commercial breweries use equipment customized to their required capacity:

Mash tun

The mash tun is another important piece of equipment for commercial brewing. The mash tun has temperature control and allows you to mix the grains with water to produce the desired mash. The mash tun also heats the mixture, which helps break down the starches in the grains and convert them into the sugars needed to make the beer alcoholic.

Fermentation equipment

Once the wort is ready, it is transferred to a fermenter where yeast is added. Fermenters are designed to control the temperature, pressure, and oxygen levels of the beer during fermentation. Water tanks are made of stainless steel and range in size from a few hundred to several thousand gallons. Commercial breweries need quite a few breweries, and they need to be larger to accommodate the large volumes of beer you want to produce. This is where you add yeast and turn the wort into real beer. Fermenters are controlled environments that help yeast convert sugar into alcohol.

Brit tank

Once fermentation is complete, you’ll need a place to store it. For smaller operations, you can store your beer in a fermentation tank. But, commercial breweries need to immediately release these fermenters to produce new batches of beer so the beer can be transferred to beer tanks for storage. Brite tanks are not for storage, though, as the environment in a Brite tank helps ferment beer carbonate faster so it can be packaged and consumed more .

Filtration equipment

After fermentation, the beer is transferred to conditioning tanks for aging and clarification. Beer is aged for some time, allowing the flavors to develop and mature. During this process, any remaining yeast or sediment settles to the bottom of the tank, resulting in a clear, crisp beer. While not all these substances are inedible or will spoil the product, if not removed early, they may affect the taste in ways you don’t want or cause the product to spoil faster.

Packaging Equipment

After the beer has been conditioned, it is ready for packaging. Packaging equipment includes filling machines, canning machines, and barreling equipment. These machines fill, cap, label, and seal containers, preparing them for shipping and distribution.

Hygiene is an important aspect of brewing beer. Without proper cleaning, bacteria and other contaminants can ruin a batch of beer. Cleaning equipment such as CIP tanks, hoses, and pumps is necessary to ensure that all brewing equipment is cleaned and sanitized before and after each use. Cleanliness and sanitation are critical to the success of a brewery. Whether we’re talking about an automated keg cleaning system or using the right chemicals to keep your tanks clean, you can’t skip the cleaning step of brewing.

Are you interested in learning more about commercial brewing equipment? Contact us today to secure an expert consultation!

The brewing process of commercial beer brewing

1. Malting: The brewing process begins with malting, where grains such as barley are soaked in water and allowed to germinate. The malted grains are then dried in a kiln to produce malt, which is the basis of beer’s flavor.
2. Mashing: In the mashing barrel, malt is mixed with hot water to form a viscous mixture called “mash”. During this process, enzymes break down starch into fermentable sugars, producing wort.
3. Boiling: The wort is transferred to the brewing pot where it is boiled. Hops are added at this stage to impart bitterness, aroma, and flavor to the beer.
4. Fermentation: After boiling, the wort is cooled and transferred to the fermentation tank. Yeast is added to start the fermentation process, in which sugar is converted into alcohol and carbon dioxide.
5. Conditioning: After fermentation is completed, the beer will enter the conditioning stage to mature and develop its flavor.
6. Packaging: Finally, the beer is filtered, carbonated, and packaged into bottles, cans, or kegs for distribution and consumption.

Commercial Brewing System Equipment Maintenance and Care

• Regular cleaning and disinfection: Proper cleaning and disinfection are essential to prevent contamination and ensure beer quality. Daily cleaning schedules and use of food-grade disinfectants are standard practice.
• Preventive maintenance practices: Regular maintenance can extend the life of your brewing equipment. Lubrication, seal replacement, and inspection are critical to identifying and solving potential problems before they escalate.
• Troubleshooting common problems: Even with the best equipment, problems can arise. Brewers should be proficient in solving common problems to cut downtime and maintain production flow.

Commercial Brewing System Installation

• Site and facility preparation: Choosing a suitable location and preparing the facility to house the brewing system is critical.
• Equipment delivery and assembly: Ensure smooth delivery and assembly of brewing equipment to avoid delays.
• Utility connections: Proper connections to water, electricity, and steam supplies are critical to the functionality of the system.
• Testing and Commissioning: test and debug the system to ensure everything is running .

How to choose commercial brewing system equipment?