Yucheng Zeyu Machinery Co., Ltd

  Three Vessel Brewhouse General description  of 3 vessel brewhouse : Capacity:  10HL   brewhouse  15HL 20HL 30HL 40HL Or 10BBL 15BBL 20BB 30BBL or customized Heating method: steam (recommended) Efficiency: Max 6 Brews per day The  traditional three vessel brewhouse  configuration is mash tun + lauter tun + kettle / whirlpool combined, or mash / boiling tank + lauter tun + whirlpool tank. Material used can be SUS 304 or 316 ZYBREW Brewhouse  is designed and fabricated as the exact brewing process request from client and the local requirement. Tanks size designed as exact beer plato / gravity from client. The goal is helping client with easy brewing operation, making the whole brewhouse setup more suitable for right recipe , increasing the efficiency and lowering the energy cost etc. Making a brewery is longer term operation, our wish is helping you find the value behind our price, and develop the balance between income and investments. Basic configuration: Mash tun with bottom paddle t

  Beer Fermentation  Tank  for sale Specification  of beer tank Feature Description: The large size fermenters  tank  below 200hl can be fabricated in our workshop, for bigger tanks, we send our engineering and production team out for onsite fabrication and installation. The tanks fabrication use top glass stainless steel of SUS 304 or 304L, all fittings use world famous brand. The piping manifold or piping corridor for concentrated and easy operation. The catwalks to be installed on top for easier operation and inspection. The bigger cellar part is well connected with the brewhouse, and other units like CIP, cooling etc. ZYBREW is doing this as part of the turnkey brewery project. Capacity range: 100HL-1000HL or 100BBL-500BBL, or customized Details  about ZYBREW beer fermentation tank : Domed top and cone bottom, cone angle: 60 degree, with bottom cellar room or leg support With 25% head space for fermenation Pressure: 2-3 bar / 15-30PSI Dimple plate cooling jacket, cylinder and botto

As a  Beer Brewing Equipment Supplier , I want to tell you that the choice of brewing equipment is the key. A long time ago, there was such a saying: "When a worker wants to do something good, he must first sharpen his weapon." It means that if a person wants to do things well and do a good job, he should prepare the tools and do a good job. ready. For example, if we go up the mountain to cut wood, we should choose a sharp and durable axe, so that we can cut a bundle of firewood in a half day, and if we choose a bad axe, it is likely to have half a bundle of firewood in one day. Can't cut it. Therefore, the choice of tools often determines whether doing things can “do more with less”, or can only “do more with less.” Brew House Equipment For winemaking, the tool is  Brew House Equipment . In the same way, what kind of brewing equipment to choose is directly related to whether you can make good wine and whether you can make a good business. We know that most of the traditi

　 Brew House Equipment  is a study of the balance of body structure. From a research perspective, the ingredients of liquor are mainly water, ethanol, skeleton components and trace components. We have established a body of wine with the theory of "size and molecular balance, acid ester material balance, balance of flavor and substance, balance of base wine and old-fashioned structure, micro-ecological brewing microbial balance, diversification index and health index balance". Structure balance system to further improve product quality. 　　1.2 Around the experience side 　　Guided by the needs of consumers, it realizes “feeling, remembering, and spreading” in the process of experience. 　　Brew House Equipment is a study of the comfort of drinking. Comfort during drinking, that is, the comprehensive feeling of body color, aroma and taste when drinking, and the impact on the digestive system. In our previous research, we found that the soft liquor is rich in hair micro-ingredients,

As a  Distillery Equipment Manufacturers , I have some small knowledge to share with everyone. Liquor has a compound fragrance based on esters, a variety of flavors and wines, and a variety of starches (sucrose) raw materials, which are brewed, saccharified, fermented, distilled, aged and blended. liqueur. Strictly speaking, the blended wine blended with edible alcohol and flavor is not considered white liquor. Liquor is mainly concentrated in the upper reaches of the Yangtze River and the Chishui River Basin in Guizhou Renhuai, Sichuan Yibin, and Sichuan Yinzhou Triangle. It has the world's largest and best quality distilled liquor producing area, namely Mao Wuyi, the three famous Chinese wines, and its liquor industry. The cluster set off half of the Chinese liquor industry. Micro Brewery       For the  Micro Brewery  of traditional small tank brewing customers,a little bit of flavor in the liquor is not only a problem, but may become a selling point, because it is equival