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Once the wort is cooled, the "cold side" of the brewery takes over.

This critical tool rapidly cools boiling wort to yeast-safe temperatures. Larger heat exchangers cool faster, saving time and reducing contamination risks. 2. Managing the Cold Side: Fermentation & Storage buy microbrewery equipment

After lautering, the wort is boiled with hops in the kettle. A whirlpool then helps separate out solid particles (trub) before the wort is cooled. Once the wort is cooled, the "cold side"

Modern microbreweries typically use cylindroconical tanks, which allow for easier yeast removal and beer clarification. Once the wort is cooled

One of the biggest financial decisions is whether to invest in brand-new or second-hand gear. The Brewing Equipment You Need to Open a Brewery