Équipement de Brasserie Clé en Main avec Certification CE

Nancy Shang | Founder & CEO, MICET Brewing | Published September 5, 2026

“Commercial brewing equipment” covers everything from a 2 BBL nano system to large-scale industrial installations well above 50 BBL, and treating it as one category is why so many capex conversations go sideways. This guide breaks the market into four working tiers, states what’s documented on pricing and refurb availability for each, and flags where a number simply isn’t public yet.

How the Industry Splits Brewery Scale

Nano, micro, regional, and industrial aren’t MICET-specific labels — they’re conventions used loosely across the craft brewing industry, and different suppliers draw the lines slightly differently. For this guide, we’re using batch size in barrels (BBL) as the dividing line, since that’s the unit most equipment quotes are built around:

• Nano:under 3 BBL per batch
• Micro:3–15 BBL per batch
• Regional:15–50 BBL per batch
• Industrial:50 BBL and above per batch

Where MICET has documented product data or pricing that falls inside a given tier, it’s noted below. Where a tier falls outside what’s currently published, that’s flagged rather than filled in with an estimate.

Nano Scale: Under 3 BBL

This tier is built for taprooms, brewpubs testing recipes at low volume, or operators proving a concept before committing to a larger buildout. MICET’s documented used equipment line starts at 2 BBL, covering compact brewhouse configurations that bundle a mash tun, kettle, and hot liquor tank with pumps, a heat exchanger, and a control panel included as one package.

There’s no nano-specific price band published separately from the broader microbrewery range below — a 2 BBL package would sit at the low end of that band, but an exact figure at this specific size requires a direct quote. What is documented is that this size class exists as a standing product line, not a custom one-off build, which generally means shorter lead times than a size that has to be engineered from scratch.

Micro Scale: 3–15 BBL

This is the tier most craft brewery startups actually land in, and it’s also where MICET’s published pricing is most specific. A full microbrewery equipment package — brewhouse, fermenters, and support equipment bundled together — runs $30,000–$80,000 USD. Fermentation capacity at this scale is documented at 3–5 BBL and 10 BBL sizes, built in SUS304 stainless with a glycol jacket, polyurethane insulation, and a 0.2 MPa design pressure tested to 0.3 MPa.

The width of that price range (nearly 3x from low to high) comes down mostly to how much of the package is new-build versus what’s assembled from existing used inventory, and how much auxiliary equipment (filling, packaging, CIP) gets bundled in versus quoted separately. If a quote comes in near the bottom of that range, it’s worth asking specifically what’s included and what isn’t.

Regional Scale: 15–50 BBL

This tier is where a brewery has outgrown “startup” and is running consistent enough volume to justify commercial-grade automation. MICET’s documented commercial brewery pricing starts at a 10 BBL minimum system, priced $50,000–$80,000 USD, which sits at the lower edge of what we’re calling regional here. Fermentation tanks are documented up to 40 BBL and in the 2T–6T metric range (2,000–6,000 liters total capacity), built to the same SUS304 / glycol jacket / 0.2 MPa design pressure standard as the micro-scale tanks, just at larger volume.

Above the 10 BBL floor, there’s a real gap in what’s publicly priced: MICET doesn’t currently publish a capex band specific to, say, a 30 BBL or 40 BBL system as distinct from the 10 BBL minimum figure. Installed systems at this scale exist in our project history, but none of those records carries a published price in the documentation this guide draws from. If you’re planning at this scale, treat the $50,000–$80,000 figure as a floor, not a ceiling, and get a quote against your specific batch size.

Industrial Scale: 50 BBL and Above

At this tier, equipment moves from “commercial brewery” language into full production-line territory — automated fermentation cellars, larger bright tank batteries, and packaging lines built to run continuously. MICET’s project history includes installations at this scale, which indicates the manufacturing capacity exists to build at this size, though none of those records carries published pricing.

What isn’t documented is pricing. Neither a capex range nor a per-BBL cost figure for industrial-scale systems appears in the published price data available for this guide, and refurb/used-equipment availability at 50 BBL and above isn’t separately tracked from the smaller-scale used equipment line either. If your project is at this scale, a direct quote isn’t optional — there simply isn’t a public number to reference yet, and stating one here would be a guess dressed up as data.

Scale Tier Comparison

A Common Misconception

New brewery owners often use “commercial brewing equipment” as if it describes one price point and one equipment class. The table above shows why that framing breaks down: a 5 BBL micro system and a 50 BBL industrial system are both “commercial,” but they differ by 10x in batch size and sit in entirely different pricing conversations. When you’re getting quotes, specify your batch size in BBL up front — “commercial” alone tells a supplier almost nothing about what to price.

Where the Tier Boundaries Get Messy in Practice

Batch sizes that fall right at a boundary — an 18 BBL system, for instance, sitting between micro and regional — don’t cleanly belong to either published price band. In practice, equipment at these in-between sizes tends to get quoted individually rather than pulled from a standard package, since neither the $30,000–$80,000 microbrewery band nor the $50,000–$80,000 commercial floor was built with that exact batch size in mind. This is worth planning for if your target output lands between the tier lines above: budget for a custom quote rather than assuming a published range applies directly.

Weighing Scale Against Capital

Buying equipment sized for where you expect to be in three years, rather than where you are today, avoids a second capital outlay when you outgrow a nano or micro system. The trade-off is real, though: oversized equipment run at partial capacity means paying for cooling, cleaning, and floor space you’re not using yet, and a regional-scale brewhouse run at nano-scale output volumes doesn’t operate efficiently. Sizing to current output with a clear expansion plan, rather than sizing to a hoped-for future volume, is generally the more capital-efficient path unless growth is already contracted or highly predictable.

Compared with assuming one blanket “commercial equipment” price applies across this entire range, working from documented tier-specific figures — and being explicit about which tiers don’t have published numbers yet — gives a more accurate starting budget, even when that means telling you a quote is required rather than a number from this guide.

FAQ

Q: What’s the difference between micro and regional brewery equipment?

A: Micro scale covers roughly 3–15 BBL batches with a documented $30,000–$80,000 package price. Regional scale covers roughly 15–50 BBL, with only a 10 BBL-minimum floor price ($50,000–$80,000) currently published — larger regional systems require a direct quote.

Q: Is there a published price for industrial-scale (50 BBL+) brewing equipment?

A: No. MICET has documented installations at this scale, but capex figures for industrial systems aren’t part of the currently published pricing data. A direct quote is required.

Q: What size batch counts as “nano” brewing?

A: Generally under 3 BBL per batch. MICET’s documented used equipment line starts at 2 BBL, bundled as a compact brewhouse package.

Q: My target batch size falls between two tiers — how should I budget?

A: Treat the nearest lower published range as a floor rather than an exact figure, and request a quote specific to your batch size. Boundary sizes (like 18 BBL) typically get custom-quoted rather than pulled from a standard package.

Q: What certification should I ask about on pressure-rated brewing tanks at any scale?

A: MICET’s pressure vessel equipment is covered under PED verification certificate 3N231110.SICS093, issued by Ente Certificazione Macchine Srl against EN 1626:2008, valid through November 2028. Asking for a certificate number and issuing body, at any scale, is a reasonable baseline question.

Nancy Shang | Founder & CEO, MICET Brewing | Published September 4, 2026

A brite tank is the vessel beer moves into after fermentation and before packaging — it holds the finished beer at cold temperature, carbonates it, and lets any remaining sediment settle out so what goes into the keg or can is clear. It is not a fermenter, and sizing it like one is a common and costly mistake.

What a Brite Tank Does

Three jobs happen inside a brite tank, and none of them is fermentation. The beer is already fermented by the time it transfers in; this vessel’s role is finishing.

Clarification. Yeast and protein haze that survived fermentation settle to the cone at the bottom while the beer sits cold and undisturbed. A conical bottom with a racking arm above the trub layer lets you draw off clear beer without disturbing what’s settled.

Carbonation. CO2 is either force-carbonated through a stone or diffuser, or the beer arrives pre-carbonated from a spunding valve on the fermenter and simply holds its carbonation here. Either way, the brite tank is where the final CO2 volume gets locked in before packaging.

Cold, pressurized storage. The tank holds finished beer at serving temperature and under enough pressure to keep CO2 in solution, so it’s ready to package on your schedule rather than the fermenter’s schedule.

That last point is the real reason brite tanks exist: they decouple packaging day from fermentation day. Without one, you’re either packaging directly out of the fermenter — tying that vessel up and risking oxygen pickup — or racing to bottle the moment fermentation finishes.

Where It Sits in the Line

The sequence is straightforward: mash and boil in the brewhouse, ferment and condition in the fermenter, transfer to the brite tank for clarification and carbonation, then package. The brite tank is the last stop before the beer leaves the building.

This placement is also why brite tanks get skipped by very small or very budget-constrained setups. A 2-vessel homebrew-to-commercial transition operation can package straight from the fermenter cone and accept some batch-to-batch inconsistency in carbonation and clarity. Once you’re running a packaging schedule that doesn’t match your fermentation schedule, though, a brite tank stops being optional.

Sizing a Brite Tank Against Fermenter Capacity

The sizing question isn’t “how big is my brewhouse” — it’s “how much fermented beer needs somewhere to sit while I catch up on packaging.” Three factors decide the number:

1. Match at minimum one brite tank to your largest single fermenter batch.If your biggest fermenter runs 20 BBL, your brite tank needs to hold that full batch, not a fraction of it — splitting one fermenter’s output across two smaller brite tanks doubles your carbonation and cleaning work for no benefit.
2. Add capacity if packaging runs less frequently than fermentation cycles complete.Brewing weekly but packaging biweekly means beer needs to sit in a brite tank for up to two fermentation cycles’ worth of volume before it clears out.
3. Account for blending, if you do it.Some breweries blend two fermenter batches in the brite tank for consistency. If that’s part of your process, the brite tank needs headroom above a single batch’s volume to hold both.

A brewery running one 20 BBL fermenter on a weekly cycle with weekly packaging can generally run a single 20 BBL brite tank. Add a second fermenter, stagger the schedule, or slow down packaging frequency, and a second brite tank — or a larger single one — becomes necessary to avoid a bottleneck at the exact point where beer is closest to being sold.

Materials and Construction

MICET’s resource library does not currently carry a dedicated brite tank product listing with its own catalog entry, so the specific dimensions, materials, and pressure ratings for a brite tank as a standalone product line are not something we can state here from documented specs. What we can say is that the base stainless tank construction used across MICET’s other pressure-rated tank equipment — SUS304 stainless shell, glycol jacket, polyurethane insulation, 0.2 MPa design pressure with a 0.3 MPa pressure test — reflects the same construction standard a brite tank would need, since a brite tank is a pressure vessel by function (it holds carbonated beer under pressure) in the same way a fermentation tank is. If you’re sourcing a brite tank specifically, confirm the exact spec sheet for that unit rather than assuming it matches another product line’s published numbers.

MICET’s PED verification certificate (3N231110.SICS093, issued by Ente Certificazione Macchine Srl against EN 1626:2008, valid through November 2028) covers pressure vessel equipment broadly across the brewing equipment category, which is the kind of third-party documentation worth asking for on any pressurized tank, brite or otherwise.

What to Check When Buying a Used Brite Tank

A used brite tank that’s been sitting disconnected for months needs more scrutiny than a fermenter in the same condition, mainly because pressure integrity and interior cleanliness both matter more here — this is the last vessel before packaging, and any contamination or leak shows up directly in the finished product.

1. Check the racking arm and its seal.This is the part that moves the most and wears fastest. A stiff or leaking racking arm means beer transfers unevenly or picks up trub you were trying to avoid.
2. Pressure-test before you buy, not after.Ask the seller for a current pressure test result, or arrange to test it yourself. A tank that held pressure fine two years ago isn’t the same as one that holds pressure today.
3. Inspect the interior finish for pitting or scratching.Rough interior surfaces harbor bacteria and are difficult to fully clean, even with a proper CIP cycle.
4. Confirm the glycol jacket has no leaks.A slow glycol leak into the product-contact side is a food-safety problem, not just an inconvenience — pressure-test the jacket separately from the vessel body.
5. Check all gaskets and tri-clamp fittings for wear.These are consumable parts and should be budgeted as a near-term replacement regardless of what the seller reports.
6. Verify the CO2 stone or carbonation diffuser is intact and unclogged.A degraded stone produces inconsistent carbonation even when everything else about the tank checks out.
7. Ask for documentation, not just a verbal condition report.A pressure test certificate, prior maintenance log, or manufacturer spec sheet is worth more than a seller’s description of “good condition.”

A Common Misconception

The most persistent mix-up we hear from new brewery owners is treating brite tank volume and fermenter volume as interchangeable numbers — buying a 20 BBL fermenter and a 20 BBL brite tank and assuming that’s balanced capacity. It can be, but only if packaging keeps pace with fermentation. A brite tank that’s still full of last week’s batch when this week’s batch is ready to transfer creates the exact bottleneck the tank was supposed to prevent. Size the brite tank to your packaging cadence, not just your fermenter’s nameplate volume.

Weighing the Trade-offs

A brite tank buys you scheduling flexibility and more consistent carbonation than packaging straight from a fermenter cone. The trade-off is real: it’s another vessel to buy, plumb, clean, and maintain, and for a very small operation packaging on a tight, predictable schedule, that added cost and cleaning cycle may not pay for itself. Compared with skipping a dedicated brite tank entirely and packaging from the fermenter, the brite tank route costs more upfront but removes the pressure of packaging within a narrow window after fermentation finishes.

FAQ

Q: What’s the difference between a fermenter and a brite tank?

A: A fermenter is where yeast converts sugar to alcohol and CO2. A brite tank is where already-fermented beer clarifies, carbonates, and waits at cold temperature until it’s ready to package. Beer moves from fermenter to brite tank, not the other way around.

Q: Do I need a brite tank for a small nano brewery?

A: Not necessarily. Very small operations can package directly from a fermenter cone, accepting more variability in clarity and carbonation. A brite tank becomes worth the added cost once your packaging schedule stops matching your fermentation schedule.

Q: How big should my brite tank be relative to my fermenter?

A: At minimum, large enough to hold your biggest single fermenter batch. If packaging runs less often than fermentation completes, or if you blend batches, size up further so beer isn’t waiting on tank space to clear out.

Q: What should I inspect before buying a used brite tank?

A: Prioritize the racking arm seal, a current pressure test, interior surface condition, glycol jacket integrity, gasket wear, and the carbonation stone. Ask for documentation rather than relying on a verbal condition report.

Q: Does MICET publish a dedicated spec sheet for brite tanks?

A: Not as a separate catalog line at this time. Brite tanks share the same base stainless construction standard as MICET’s other pressure-rated tank equipment (SUS304, 0.2 MPa design pressure, glycol jacket, polyurethane insulation) — confirm exact specs directly for a brite-tank-specific quote.

Nancy Shang | Founder & CEO, MICET Brewing | Published September 3, 2026

Fermenter sizing comes down to three numbers: batch volume, headspace ratio, and turnaround time between brews. This guide covers the 3–5 BBL through 40 BBL range plus the 2T–6T metric format, the materials and pressure ratings worth checking before you buy, and which cost figures are published versus which still require a quote. Figures below reflect MICET’s documented equipment library as of this writing; pricing on any specific configuration should be confirmed directly, since brewery equipment costs shift with steel and freight markets.

What “3 BBL” and “2T” Actually Mean on a Spec Sheet

Fermenter sizes get quoted two different ways depending on where the supplier is based, and mixing them up is the single most common sizing mistake we see from first-time buyers.

BBL (barrel) sizing is the US craft brewing standard — 1 BBL equals roughly 117 liters. A 10 BBL fermenter holds around 1,170 liters. Metric “T” sizing (used by many Asian and European manufacturers) refers to total tank capacity in metric tons of liquid, roughly equivalent to cubic meters of water. A 2T tank holds about 2,000 liters total, but — and this is where buyers get tripped up — total capacity and working capacity are not the same number. Active fermentation needs headspace for foam (kräusen) and CO2, so a 2T tank typically has a working capacity closer to 1,800L, not the full 2,000L nameplate figure.

If you’re comparing quotes from suppliers using different sizing conventions, ask for working capacity in liters specifically. A “10 BBL” quote and a “1.2T” quote might describe tanks that are only 3% apart in real usable volume, or they might not be — you won’t know until both numbers are normalized to the same unit.

Sizing Framework by Batch Volume

The table below lists the size classes MICET currently documents for used and refurbished fermenters, with the construction specs that apply across the line.

A note on the working-capacity figures for the BBL sizes: the resource library documents these tanks by total capacity only, without a separately published working-volume percentage. The ~90% figure above is a standard fermenter headspace allowance used across the industry, not a MICET-published number — treat it as a planning estimate and confirm the exact usable volume on any tank you’re evaluating before finalizing a brew schedule.

Materials and Pressure Ratings That Actually Matter

Every tank in the table above uses SUS304 stainless steel with a glycol jacket and polyurethane insulation, rated to a 0.2 MPa design pressure and pressure-tested to 0.3 MPa. Those two numbers — design and test pressure — are worth understanding rather than skimming past.

Design pressure is the maximum operating pressure the tank is built to handle during normal use, which matters most for pressure fermentation or carbonation-in-tank processes. Test pressure is the higher figure the tank is actually pressure-tested to before it ships, giving a safety margin above the rated operating pressure. A tank rated at 0.2 MPa design / 0.3 MPa test has been verified to hold 50% more pressure than its intended operating ceiling.

This is also where third-party verification is worth checking rather than taking a supplier’s word for it. MICET’s pressure vessel equipment, including cuves de fermentation, is covered under PED verification certificate 3N231110.SICS093, issued by Ente Certificazione Macchine Srl against EN 1626:2008 and the EU’s 2014/68/EU Pressure Equipment Directive, valid through November 2028. When you’re evaluating any fermenter — from us or elsewhere — ask whether the pressure rating is backed by a certificate number and an issuing body you can look up, or whether it’s just a spec on a product page.

Common misconception: a higher design pressure doesn’t automatically mean a “better” tank for your use case. If you’re brewing ales that ferment at atmospheric pressure and only need the jacket for temperature control, a 0.2 MPa rating is more than sufficient — paying for a higher-pressure vessel adds cost without adding function unless you’re doing pressure fermentation, spunding, or carbonating in the fermenter itself.

Cost Ranges: What’s Published, and What Isn’t

This is the section where we have to be direct about a documentation gap. MICET’s publicly disclosed pricing covers bundled equipment packages, not standalone fermenter line items:

Two things are worth flagging so you’re not left guessing. First, there’s no published per-tank price by size class (a standalone 5 BBL fermenter versus a standalone 20 BBL fermenter) — pricing at that level of granularity isn’t part of the disclosed range and would need to come from a direct quote against your specific configuration. Second, the resource library doesn’t separate new-build pricing from refurbished or used-unit pricing; if the difference between new and refurbished cost matters to your budget, that comparison also isn’t something we can state from documented figures and should be part of the quote conversation rather than assumed from a blog post.

What we can say with the numbers available: a full microbrewery buildout in the $30,000–$80,000 band typically includes fermentation capacity sized to the brewhouse, so fermenter cost is embedded in that range rather than broken out. Compared with piecing together a system from multiple used-equipment listings with no published pressure documentation or bundled pricing, a package quote at least gives you one number to budget against — even if it doesn’t isolate the fermenter’s individual cost.

Common Sizing Mistakes

Three patterns account for most of the sizing regret we hear about after the fact.

Buying fermentation capacity that doesn’t match brewhouse output is the first. A 20 BBL brewhouse paired with only two 20 BBL fermenters gives you exactly two batches of turnaround before you’re bottlenecked — most operations run three to four fermenters per brewhouse size to keep a production schedule moving while tanks are occupied through a full fermentation and conditioning cycle.

Ignoring cellar height is the second. A 40 BBL fermenter has a taller vertical profile than a 10 BBL tank, and ceiling clearance, not floor space, is what kills a lot of expansion plans after equipment has already been ordered.

Sizing for peak demand instead of average demand is the third. If your busiest month needs 40 BBL of fermentation capacity but eight months of the year need half that, filling four tanks at half volume ties up cleaning cycles and glycol capacity you don’t need most of the year — a mixed setup (one larger tank plus two smaller ones) sometimes tracks demand more efficiently than uniform tank sizing.

Matching Fermenter Count to Brewhouse Capacity

1. Start with your brewhouse batch size.This is your single-batch volume ceiling — everything downstream sizes against it.
2. Estimate your fermentation-to-conditioning cycle length.Ales typically need 10–14 days in the fermenter before transfer; lagers run longer. This determines how many batches can occupy fermenters simultaneously.
3. Calculate tanks needed for your target brew frequency.If you plan to brew twice a week and each batch occupies a fermenter for 12 days, you need roughly 3–4 tanks in rotation just to avoid bottlenecking your own schedule.
4. Add one tank for headroom.Cleaning, maintenance, or an unplanned longer conditioning period will take a tank out of rotation — build in one spare cycle before you’re at 100% utilization.
5. Check working capacity, not nameplate capacity, against your recipe yield.A 2T tank’s 1,800L working volume, not its 2,000L total, is what determines how many kegs or cases a batch produces.
6. Confirm pressure rating against your process.Standard ale fermentation doesn’t need more than the 0.2 MPa design pressure documented above; pressure fermentation or in-tank carbonation processes should be discussed with the supplier before ordering.

Weighing the Trade-offs

Stainless fermenters with glycol jackets and polyurethane insulation in this size range give reliable temperature control and a documented pressure rating you can verify against a certificate number — that’s a real advantage over uninsulated or single-wall alternatives when consistent fermentation temperature matters to your product. The trade-off is that jacketed, insulated tanks cost more upfront and add plumbing complexity (glycol lines, control valves) that an uninsulated tank doesn’t require. For a brewery in a climate-controlled space with stable ambient temperature, that added cost and complexity may not pay back as quickly as it would for an operation dealing with seasonal temperature swings.

FAQ

Q: What’s the difference between BBL and T (metric ton) fermenter sizing?

A: BBL is the US barrel standard at roughly 117 liters per barrel. T refers to metric tons of liquid capacity, roughly equal to cubic meters. Always compare working capacity in liters rather than assuming the two units convert cleanly at a glance.

Q: Is a higher pressure rating always better for a fermenter?

A: No. The 0.2 MPa design / 0.3 MPa test rating documented above covers standard ale and lager fermentation with margin to spare. Higher pressure ratings matter mainly for pressure fermentation or in-tank carbonation, and add cost without adding function if your process doesn’t need them.

Q: How many fermenters do I need for a given brewhouse size?

A: As a starting point, plan for 3–4 tanks per brewhouse batch size if you’re brewing more than once a week, accounting for a 10–14 day ale fermentation cycle plus one spare tank for cleaning or maintenance downtime.

Q: Does MICET publish per-tank pricing by size?

A: Not at this time. Published ranges cover bundled equipment packages ($30,000–$80,000 for microbrewery packages; $50,000–$80,000 for commercial 10 BBL+ packages). Individual fermenter pricing by size class requires a direct quote.

Q: What certification backs the pressure rating on these tanks?

A: PED verification certificate 3N231110.SICS093, issued by Ente Certificazione Macchine Srl against EN 1626:2008, valid through November 2028, covers MICET’s brewing and pressure vessel equipment including fermentation tanks.

Nancy Shang | Founder and CEO, MICET | Published August 28, 2026

Micro winery equipment covers fermentation tanks, must and wine pumps, pressing, and storage vessels sized for annual production between roughly 500 and 2,000 litres. At this scale, tank type and count matter more than total capacity, because variety separation and cap management drive vessel decisions rather than volume alone.

What 500L to 2000L means in bottles, cases, and fruit

Volume figures on a tank quote translate poorly into business planning, so start with the conversions.

Fruit intake figures are planning approximations. Actual yield per tonne varies substantially by variety, press regime, and how hard you press — your winemaker’s own numbers should override these.

Two things follow from this table. First, a 2,000 L operation is producing roughly 220 cases, which is a cellar-door and local-restaurant business rather than a distribution one. Second, and more consequentially for equipment: if you make three varieties, a single 2,000 L tank is useless to you. You need three smaller vessels, or one vessel and three vintages’ worth of patience.

Tank count beats tank capacity

The most common specification error at micro scale is buying total capacity as a single large vessel because the price per litre looks better.

Consider a 2,000 L annual target across two reds and one white. A single 2,000 L tank forces you to ferment sequentially, which is impossible when both reds ripen in the same three-week window. Four 500 L vessels handle the same volume with variety separation, staggered picking, and the option to run a small experimental lot.

The trade-offs are real in both directions. More vessels means more surface area to clean, more temperature control points, more floor space, and a higher total price for the same litres. Fewer vessels means lower cost and simpler cleaning but no flexibility on variety, picking date, or experimentation. At 500–2,000 L, flexibility usually wins, because a micro winery’s commercial argument is typically distinctiveness rather than volume.

A working rule: size your largest vessel to your largest single-variety pick, not to your annual total.

Tank types and which problem each solves

Red and white workflows diverge sharply at micro scale. Whites want closed, jacketed, temperature-controlled vessels with the ability to cold-settle juice before fermentation. Reds ferment on skins and need physical access to the cap, which favours open-top vessels or wide-manway designs.

A winery making both from one tank set is compromising on one of them. Deciding which compromise you can live with is a winemaking decision that should precede the equipment quote, not follow it.

Construction specification: what is published

de MICET wine fermentation tank line has published construction parameters, though the size examples cited sit above the range this article covers:

Two points of honesty here. The published size examples for the wine fermentation tank line are 5,000 L and 10,000 L — both above the 500–2,000 L range. Tanks at micro scale are within manufacturing capability, but no specific 500–2,000 L wine tank specification is published on the site, so dimensions, lid type, and fittings for that range have to be confirmed at quotation rather than read off a page.

The material and construction figures above are the transferable part. SUS316L versus SUS304 is a genuine decision rather than a marketing upgrade: 316L’s molybdenum content gives better resistance to chloride attack, which matters if your wash water is high in chlorides or you produce wines with aggressive acid profiles. 304 is adequate for many operations and costs less. Ask which grade your quote is based on, because the two are visually identical.

The 80–100 mm polyurethane insulation figure is worth attention at micro scale for a reason that is easy to miss: small tanks have a high surface-area-to-volume ratio, so they gain and lose heat faster than large ones. Insulation matters proportionally more on a 1,000 L vessel than on a 10,000 L one, not less.

Pumps and transfer at micro scale

Pump selection at this size is dominated by gentleness rather than throughput. Must with skins, whole berries, and lees all handle differently from clear wine, and a pump that shears fruit or oxidises wine during racking will undo careful fermentation work.

The questions to put to a supplier: can it handle must with skins or only clear liquid, is it self-priming, can it run in reverse, and how is it cleaned. Detailed pump specifications are not published for MICET’s winery line, so flow rate, inlet size, and motor rating need to be requested for the specific unit.

At 500–2,000 L, gravity flow is a genuine alternative worth designing for. A mezzanine or tank stand that lets you rack by gravity rather than pump reduces both equipment cost and oxygen pickup. It costs floor-to-ceiling height, which is why it has to be decided during site layout rather than added later.

Compared with the compact all-in-one fermentation units commonly marketed to home and hobby winemakers stepping up, commercial micro winery equipment is modular by design — separate vessels, separate transfer equipment, separate temperature control. That modularity is what lets you add a tank next vintage instead of replacing the system.

Where refurbished tanks fit a first-year budget

Refurbished stainless can genuinely reduce first-year capital cost. It fits best where the vessel does simple work: storage and holding tanks, blending vessels, and non-jacketed capacity that does not need precise temperature control.

Refurbished fits less well where the vessel does complicated work. A jacketed fermentation tank with temperature control has more to go wrong — jacket integrity, glycol circuit condition, probe accuracy, valve seat wear. The cost of a failed jacket weld discovered mid-vintage is not measured in the price difference.

Honest scope note: MICET’s published used equipment listings cover brewing equipment — compact brewhouse configurations from 2 to 10 BBL, and cuves de fermentation d'occasion listed at 3–5 BBL, 10 BBL, 20 BBL, 40 BBL, plus metric sizes of 2T, 4T, and 6T (2,000 L, 4,000 L, and 6,000 L total capacity; 1,800 L, 3,600 L, and 5,400 L working capacity), in SUS304 with glycol jacket and polyurethane insulation, at 0.2 MPa design and 0.3 MPa test pressure.

Those are beer fermentation vessels. The 2T unit at 2,000 L total and 1,800 L working capacity lands within this article’s range on volume, but beer and wine fermenters differ in cone angle, manway placement, cap-management access, and fitting configuration. A beer fermenter can serve as wine storage or as a closed white-fermentation vessel in many cases; it is a poor open-top red fermenter. There is no separately listed refurbished wine tank inventory on the site, so availability for a wine-specific used vessel is a question for quotation.

If you are evaluating a refurbished tank from any source, inspect for: pitting on the interior shell, weld condition at the cone-to-cylinder transition, jacket pressure integrity, valve and fitting condition, and whether the interior finish has been repolished or merely cleaned. Ask what was replaced during refurbishment and what was left as-is.

Certification: check the scope wording, not the logo

This is where winery buyers should read more carefully than brewery buyers, because certificate scope language does not always name wine equipment.

MICET holds a PED Verification, certificate 3N231110.SICS093, issued by Ente Certificazione Macchine Srl under Directive 2014/68/EU with verification to EN 1626:2008, issued November 10, 2023 and valid to November 9, 2028. Its scope wording names brewing equipment, beer equipment, brewery equipment, and pressure vessels.

A second document, the voluntary Verification of Conformity ICR/VC/HM2507146, issued by ICR Co., Ltd., covers brewery equipment, brewing equipment, fermentation equipment, and pressure vessels under PED 2014/68/EU with reference to EN 1626:2008 and EN 10204:2004, issued July 16, 2025 and valid to July 15, 2030. The broader “fermentation equipment” and “pressure vessel” wording is the more relevant of the two for a winery buyer.

Both are organization-level verifications held by the manufacturer. No certificate numbers are disclosed for the wine fermentation tank line specifically, and none are disclosed for the used product lines. If a particular vessel needs documented status for your installation, establish it for that vessel in writing.

One technical point that saves unnecessary worry: many wine fermentation tanks at 500–2,000 L are atmospheric or variable-capacity vessels operating at ambient pressure, which places them outside pressure equipment directive scope entirely. Pressure equipment documentation becomes relevant when a vessel is pressure-rated. Confirm which category your tanks fall into before assuming you need a certificate, or assuming you do not.

Budget: what is published and what is not

No price range is published for winery equipment. The disclosed ranges — microbrewery equipment at 30,000–80,000 USD and commercial brewery equipment from 10 BBL at 50,000–80,000 USD — apply to brewing systems and should not be read across to winery projects. Wine equipment pricing requires a quotation.

I would rather state that than publish an inferred figure. Tank count, stainless grade, jacketing, lid type, and freight vary enough between two micro wineries at the same nominal capacity that a headline range would mislead more than it helps.

What moves a micro winery quote most: number of vessels (usually the largest factor), whether tanks are jacketed, SUS304 versus SUS316L, variable-capacity lids versus fixed, and freight terms. Ask explicitly whether the quote includes a glycol chiller, tank stands, valves and fittings, and installation — these are frequently excluded and frequently assumed.

The misstep: buying tanks before deciding the temperature strategy

Most micro winery equipment errors trace back to treating temperature control as an accessory rather than a design decision made first.

There are three routes at this scale, and they lead to different tank purchases. A jacketed tank with a glycol chiller gives precise per-vessel control and costs the most. A temperature-controlled room gives adequate control across all vessels and lets you buy unjacketed tanks, which are cheaper, but every vessel is held at the same temperature. Passive control — a well-insulated cellar with thermal mass — costs least in equipment and most in vintage variability.

Choosing jacketed tanks and then discovering the glycol chiller was not in the quote is a common and expensive sequence. So is buying unjacketed tanks to save money, then finding the cellar cannot hold fermentation temperature during a warm harvest and losing aromatic character on a white.

Decide the strategy, price the chiller if the strategy needs one, then specify the tanks. Not the reverse.

A specification sequence for a micro winery build

1. Fix your variety plan and lot structure, not just the annual litre target. The number of distinct lots determines vessel count.
2. Size the largest vessel to the largest single-variety pick, then fill remaining capacity with smaller vessels.
3. Choose your temperature control strategy— jacketed plus chiller, controlled room, or passive — and price it as part of the tank decision.
4. Split the tank list by function: fermentation vessels, storage and blending vessels, and any dedicated red open-top capacity.
5. Decide stainless gradebased on your water chemistry and wine style, and confirm which grade each quoted vessel uses.
6. Request the unpublished fieldsfor the specific tanks quoted: diameter, height with legs, manway type and dimensions, lid type, valve specification, jacket zone count.
7. Measure the delivery route and cellar— doorway clearance, ceiling height, floor drainage, and whether gravity racking is feasible.
8. For any refurbished vessel, request its inspection and refurbishment record, plus documentation of what was replaced.
9. Confirm exclusions in writing: chiller, stands, fittings, freight terms, installation.

Step 1 is the one that determines whether the rest of the list produces a workable cellar or an expensive set of tanks that do not match your fruit.

What to do next

If you are specifying this vintage, the immediate action is writing your lot structure down — variety by variety, expected tonnage, expected pick window — and taking that document to a supplier rather than a total litre figure. A quote built from a lot structure will look different from one built from “2,000 litres,” and it will be the one that works in October.

The subject this article has not covered is pressing and destemming, which sits upstream of everything here and has its own scale thresholds. Press capacity determines how fast you can process a pick, and a mismatch between press throughput and tank availability creates a bottleneck on the one day of the year you cannot afford one.

FAQ

Q: How much wine does a 2,000 L micro winery produce?

A: Roughly 2,666 bottles at 750 ml, or about 222 twelve-bottle cases, before accounting for losses during racking and filtration. Fruit intake is typically in the region of 3.0–3.4 tonnes, though yield per tonne varies considerably by variety and press regime.

Q: Can I use beer fermentation tanks for wine?

A: Sometimes. A closed jacketed beer fermenter can work for white fermentation or wine storage, and MICET’s used listings include a 2T unit at 2,000 L total and 1,800 L working capacity. Beer fermenters make poor open-top red fermenters, as cone angle, manway placement, and cap-management access differ. No wine-specific refurbished inventory is separately listed.

Q: SUS304 or SUS316L for wine tanks?

A: Both are published for MICET’s wine fermentation tank line. 316L resists chloride attack better, which matters with high-chloride wash water or aggressive acid profiles. 304 costs less and is adequate for many operations. The two look identical, so confirm which grade a quote is based on.

Q: What does micro winery equipment cost?

A: No price range is published for winery equipment; it requires a quotation. The published microbrewery and commercial brewery ranges apply to brewing systems and should not be read across. Vessel count, jacketing, stainless grade, and lid type are the largest cost drivers.

Nancy Shang | Founder and CEO, MICET | Published August 27, 2026

A three barrel brewing system produces roughly 352 litres of wort per batch (3 BBL × 117.35 L). A standard package covers a mash tun, kettle, hot liquor tank, wort pumps, plate heat exchanger, and control panel. It suits taprooms, brewpubs, and small production breweries running frequent small batches.

What a 3 BBL package actually contains

The barrel figure describes the kettle’s working batch volume, not the size of every vessel. This trips up first-time buyers who assume all three vessels are the same capacity.

de MICET équipement de brasserie d'occasion listings cover compact brewhouse configurations from 2 BBL to 10 BBL, supplied as a mash tun plus kettle plus hot liquor tank package with pumps, heat exchanger, and control panel included. A 3 BBL system sits comfortably inside that range on both the new-build and refurbished side.

The spec sheet: published values and honest blanks

This is the table to take into a supplier conversation. I have separated what is published from what is not, because filling blanks with plausible-sounding numbers is how buyers end up with vessels that do not fit through the door.

Eleven “not published” rows on one table looks unhelpful. It is the opposite. Every one of those fields is answerable by a supplier in a single email, and a supplier who cannot answer them promptly for a specific unit is telling you something useful.

How 3 BBL compares to its neighbours

Choosing between 2, 3, 5, and 7 BBL rarely comes down to equipment price alone. Batch frequency and cellar economics matter more.

The grain figures are approximations for planning, not spec values — actual grain bills vary by recipe and target gravity.

That fifth row is the one that decides most projects. At 3 BBL, two brew days a week gets you to roughly 300 BBL annually, which is a realistic taproom-plus-limited-distribution volume. Below that, you are brewing constantly for very little beer; above it, you are paying for capacity you fill once a week.

Automation: what “control panel included” means and doesn’t

At the 3 BBL tier, control panels usually cover pump start/stop, heating element or steam valve control, and temperature display. That is a semi-automatic system: you confirm each step manually.

Full step-programmed control — stored mash profiles with automatic ramp and rest, timed transfers, automated whirlpool rest — is available at this scale but is generally a specification choice rather than a default inclusion. Compared with the fully skid-mounted plug-and-play units commonly marketed to homebrewers stepping up, a commercial 3 BBL package expects a brewer at the panel and gives you more control over the process in exchange.

Ask three specific questions: is the mash step profile stored and executed automatically, does the panel log temperature over time, and can it be retrofitted with recipe control later without replacing the enclosure. The third answer matters most if you plan to grow.

Pairing the cellar: fermenters for a 3 BBL brewhouse

A brewhouse without matched fermentation capacity is an expensive way to make a small amount of beer. Published cuve de fermentation utilisée specifications give you a concrete pairing option:

The 3–5 BBL used fermenter is the natural match for a 3 BBL brewhouse, either one batch per tank or as a double-batch vessel if you brew back-to-back on the same day.

How many? Take your target annual barrels, divide by 52 for weekly volume, then multiply by your average tank residency in weeks. A 3 BBL brewery targeting 300 BBL/year with 18-day average residency (roughly 2.6 weeks) needs about 15 BBL of live fermentation capacity — that is five 3 BBL fermenters, or three if you use 5 BBL vessels and double-batch. Add brite tank capacity separately, or packaging becomes your bottleneck instead.

Certification on a 3 BBL system

Brewhouse vessels operate at atmospheric pressure and generally fall outside pressure equipment scope. Fermentation and brite tanks do not — they are pressure vessels, and at 0.2 MPa design pressure they sit within the scope of the EU Pressure Equipment Directive.

MICET holds a PED Verification, certificate 3N231110.SICS093, issued by Ente Certificazione Macchine Srl, covering brewing equipment, beer equipment, brewery equipment, and pressure vessels against Directive 2014/68/EU with verification to EN 1626:2008. Issued November 10, 2023, valid to November 9, 2028. A second voluntary Verification of Conformity, ICR/VC/HM2507146, issued by ICR Co., Ltd., covers brewery, brewing, and fermentation equipment and pressure vessels under PED 2014/68/EU with reference to EN 1626:2008 and EN 10204:2004, issued July 16, 2025 and valid to July 15, 2030.

Both are organization-level verifications held by the manufacturer. They do not automatically transfer to an individual refurbished vessel, and no certificate numbers are disclosed for the used product lines. The used listings reference “ASME/CE” workmanship in general terms without registration numbers or a named issuing body — read that as a description of build practice, not as certification of a specific unit.

If your jurisdiction requires documented pressure vessel status for the fermenters, establish it for those specific tanks in writing before purchase. That is a conversation to have during quotation, not during installation.

Price: new-build and refurbished

Published pricing for this category:

• Microbrewery equipment: 30,000–80,000 USD.A 3 BBL system falls inside this category. The range spans the whole microbrewery tier, so a 3 BBL package sits toward the lower portion rather than the middle — but the published data does not break the range down by barrel size, and I am not going to invent a narrower figure.
• Refurbished 3 BBL pricing: not published.Used equipment pricing depends on the specific unit, its age, condition, and what ancillaries come with it. This requires a quotation on the actual inventory available.

What moves the number on a new-build 3 BBL quote: heating method (steam adds a boiler, which is often a separate scope), automation depth, vessel count (2-vessel versus 3-vessel), whether a glycol chiller is included, and freight terms. On a refurbished unit, condition of the heating elements or steam jacket, pump age, and whether the original control panel is intact or replaced.

Neither figure includes the fermenters, glycol chiller, or installation. Ask what is excluded before comparing two quotes that look similar.

The misstep: measuring the doorway last

The most common expensive mistake at this scale is not choosing the wrong size. It is discovering, after manufacture, that a vessel will not physically reach its position.

A 3 BBL brewhouse is small enough that buyers assume access is trivial. Then the tank arrives and the route runs through a standard commercial door with a fire-rated frame, around a corridor corner, past a structural column, into a room with a 2.4 m suspended ceiling and a sprinkler head directly above the intended kettle position.

Before signing, walk the route with a tape measure and record: narrowest doorway width and height, tightest corner turning clearance, ceiling height at the final position, and floor drain locations. Send those measurements to your supplier and ask them to confirm the vessel dimensions and, where relevant, whether legs ship detached. Detachable legs solve a surprising number of clearance problems, but only if raised before fabrication.

Related and equally overlooked: verify your incoming water supply flow rate and your hot water recovery. A 3 BBL brew day uses more hot water than most buyers estimate, and an undersized HLT or a slow-recovering supply turns a six-hour brew day into a nine-hour one.

A specification sequence before you request quotes

1. Confirm your target annual barrelsand use the residency arithmetic above to derive fermentation capacity. Size the cellar first, then the brewhouse.
2. Decide your heating method— electric, direct-fire, or steam — based on available utilities and whether a boiler is permittable at your site.
3. Measure the delivery route and installation room, recording narrowest clearance and ceiling height.
4. Request the full dimension setfor all three vessels: diameter, height with legs, height with manway open, total and working volume.
5. Request the electrical or steam loadin kW or kg/hr, and take it to your electrician or building services contractor before you compare prices.
6. Ask what the control panel does and does not automate, and whether recipe control can be retrofitted.
7. For refurbished units, request the documentation package on the specific vessel, including any certification it carries and what was replaced during refurbishment.
8. Confirm what is excluded— chiller, fermenters, freight terms, installation, spare gaskets.

Step 4 is the one buyers skip, and it is the reason step 3 exists.

What to do next

If you are shortlisting 3 BBL systems this month, the highest-return action is sending one email requesting the eleven unpublished dimension and load fields from the table above. Response speed and completeness on that email will tell you more about a supplier than any brochure.

The topic this article has not addressed is the step up from 3 BBL to 7 BBL — specifically what carries over (pumps, heat exchanger, control philosophy) and what has to be replaced entirely when you outgrow this size. Planning that transition at purchase time changes which 3 BBL configuration is worth buying.

FAQ

Q: How many litres is a 3 BBL brewing system?

A: Roughly 352 litres of wort per batch, based on 117.35 litres per US beer barrel. That is the kettle’s working volume. Individual vessels have larger total volumes to allow for grain bed displacement in the mash tun and boil headspace in the kettle.

Q: Is a 3 BBL system available refurbished?

A: Yes. MICET’s used brewery equipment listings cover 2–10 BBL compact brewhouse configurations, supplied as mash tun, kettle, and hot liquor tank with pumps, heat exchanger, and control panel. Refurbished pricing is not published and requires a quotation on the specific unit available.

Q: How many fermenters does a 3 BBL brewhouse need?

A: Divide target annual barrels by 52, then multiply by average tank residency in weeks. A brewery targeting 300 BBL/year with 18-day residency needs roughly 15 BBL of fermentation capacity — five 3 BBL tanks, or three 5 BBL tanks used for double batches. Brite tank capacity is additional.

Q: What does a 3 BBL brewing system cost?

A: New-build systems fall within the published microbrewery equipment range of 30,000–80,000 USD, which covers the whole microbrewery tier rather than 3 BBL specifically. Refurbished pricing is not published and requires a quotation. Neither figure includes fermenters, glycol chiller, freight, or installation.

Nancy Shang | Founder and CEO, MICET | Published August 26, 2026

Industrial brewing equipment means brewhouse and cellar systems built for 30 BBL batches and above, where multi-zone jacketed tanks, dedicated steam and glycol plants, and PLC recipe control replace manual operation. At this scale, utility capacity and automation depth — not vessel volume alone — determine whether a plant meets its production targets.

Where the line between commercial and industrial actually sits

There is no regulatory definition of “industrial” in brewing. In procurement practice, the threshold shows up in three places that have nothing to do with marketing language: the utility plant becomes a separate engineering scope, the tanks stop being single-jacket vessels, and the control system stops being a panel and becomes a supervisory layer.

A 15 BBL brewhouse can run on a packaged steam generator and a single glycol chiller sized by rule of thumb. A 60 BBL brewhouse cannot. Once you cross roughly 30 BBL per batch, the peak boil steam demand and the peak crash-cooling load stop being a line item on the equipment quote and start being a building services decision that involves your electrical contractor, your gas supplier, and possibly your local utility.

The row that catches most projects out is the glycol one. Equipment quotes at this scale frequently exclude the chiller, and a 30 BBL fermenter crash-cooling from 20°C to 2°C in 24 hours pulls a load that a chiller sized for the brewhouse alone will not cover.

Why the engineering changes, not just the numbers

Jacket zoning and what it buys you

On a 10 BBL fermenter, a single dimple jacket wrapped around the lower cylinder is adequate — the liquid mass is small enough that convection distributes the temperature reasonably. Scale that vessel to 60 BBL and the geometry works against you. Taller cylinder, more hydrostatic head at the cone, more thermal stratification between the top of the beer column and the cone.

Multi-zone jacketing addresses this by letting you cool the cone independently for yeast harvesting while holding the cylinder at fermentation temperature, or by cooling top-down to induce circulation. The cost is more valves, more solenoids, more glycol distribution piping, and more control points. On a procurement checklist, the question is not “does it have a jacket” but how many independently valved zones, and whether each zone has its own temperature probe or shares one.

Utility loads become the critical path

Three utility figures should appear in your project documentation before you sign anything: peak steam demand in kg/hr during boil, peak glycol load in kW during crash cooling, and total connected electrical load in kW. Suppliers can provide these from the equipment design; the problem is that buyers often do not ask until after the deposit.

Hot liquor tank sizing deserves separate attention. At industrial scale the HLT is frequently specified undersized relative to double-batch or triple-batch brewing ambitions, and retrofitting a larger HLT into a completed brewhouse layout is expensive.

Automation depth is a spectrum, not a checkbox

“PLC controlled” covers everything from a PLC that runs the pumps to a system that executes a stored recipe, logs every step to a database, and alarms on deviation. When comparing quotes, ask which specific steps are automated: mash step ramps, lauter rake control and runoff turbidity response, kettle boil-off rate, whirlpool rest timing, fermentation temperature profile execution, and CIP cycle sequencing. A quote that automates the first and last of those is a very different product from one that automates all of them, and both may be described in the same two words.

Compared with the skid-packaged systems commonly marketed at the 5–10 BBL tier, industrial systems rarely ship as a single pre-plumbed unit. Field piping, platform steel, and utility tie-ins are separate work packages, and whether they sit inside the supplier’s scope or yours is the single largest source of budget surprise on these projects.

What “turnkey” includes — and what it usually doesn’t

Turnkey is a scope word, not a quality word. Ask any supplier to define it in the contract, because the boundary moves.

Commonly inside a turnkey brewery scope:

1. Brewhouse vessels, platform, and internal piping
2. Fermentation and brite tanks
3. Glycol distribution piping and, sometimes, the chiller
4. système CIP
5. Control panel, PLC programming, and HMI
6. Layout drawings and P&IDs
7. Supervised installation and commissioning
8. Operator training

Commonly outside it, even when the word “turnkey” appears in the proposal: the steam boiler and its permitting, building electrical service upgrades, floor drainage and trench work, glycol charge, compressed air, wastewater treatment, packaging line integration, local mechanical and electrical permits, and the visa and travel costs for supervising engineers.

Two of those are worth flagging specifically. Boiler permitting varies enormously by jurisdiction and can add months to a schedule with no relationship to equipment lead time. And wastewater — a brewery producing at industrial volume generates effluent with a BOD load that municipal systems increasingly meter and surcharge.

MICET’s own project scope covers design, manufacture, and overseas installation, with service centres in France, Australia, Canada, Argentina, and Chile, and confirmed sales agents in ten countries including the USA, UK, Italy, and South Africa. Regional presence affects response time on commissioning issues; it does not automatically mean local spare parts stock, which is a separate question to ask.

Where refurbished equipment fits in an industrial project

This is the section where the honest answer is narrower than the topic suggests.

MICET’s used equipment catalog does not currently reach industrial scale on the brewhouse side. Published used brewhouse configurations run from 2 BBL to 10 BBL, supplied as a mash tun plus kettle plus hot liquor tank package with pumps, heat exchanger, and control panel included. There is no 30 BBL or larger used brewhouse listed. If your project needs an industrial-scale brewhouse, it will be new-build.

The used fermentation tank listings reach somewhat higher but still stop short of industrial cellar scale:

A 40 BBL fermenteur usagé is a real option for a 30 BBL brewhouse running single batches, or as a cellar addition to an existing industrial plant. What it is not is a route to filling an industrial cellar at 60–120 BBL vessel sizes — those sizes are not in the used listings.

So the practical fit for refurbished equipment on an industrial project is narrow but genuine: pilot and R&D systems alongside a main industrial line, brite tank or ancillary vessel top-ups, and cellar capacity added between major expansion phases. Buying used to build an entire industrial plant is not something the current catalog supports, and anyone telling you otherwise about their own inventory should be asked for the specific vessel list with serial numbers.

One further caution. The used equipment listings reference “ASME/CE” craftsmanship in general terms, without registration numbers or a named issuing body attached to individual units. Treat that as a description of build practice, not as certification of the specific vessel you are buying. Ask for the documentation package on the actual unit before it ships.

Certification: read the scope line, not the logo

At industrial scale, pressure vessel compliance stops being a formality. Fermenters and brite tanks fall within the scope of the EU Pressure Equipment Directive, and site inspectors in many jurisdictions will ask for documentation.

MICET holds a PED Verification, certificate number 3N231110.SICS093, issued by Ente Certificazione Macchine Srl, covering brewing equipment, beer equipment, brewery equipment, and pressure vessels against Directive 2014/68/EU with verification to EN 1626:2008. It was issued November 10, 2023 and runs to November 9, 2028. A second, voluntary Verification of Conformity, ICR/VC/HM2507146, issued by ICR Co., Ltd., covers brewery, brewing, and fermentation equipment and pressure vessels under PED 2014/68/EU with reference to EN 1626:2008 and EN 10204:2004, issued July 16, 2025 and valid to July 15, 2030.

Both are organization-level verifications held by the manufacturer. They are not per-unit certificates, and they do not automatically transfer to an individual used or refurbished vessel — no certificate numbers are disclosed for the used product lines. If a specific used tank needs documented PED status for your installation, that has to be established for that tank, in writing, before purchase.

If your industrial project includes a packaging line, a separate document applies: a Machinery Directive and EMC attestation, M.2025.206.C131636, issued by UDEM, covering bottle, keg, and can filling machines and automatic filling lines under 2006/42/EC and 2014/30/EU, valid to December 15, 2030.

Checking validity dates matters more than checking that a certificate exists. A certificate that expires mid-project creates a documentation gap at exactly the moment your inspector arrives.

Budget: what is published and what requires a quote

Published price ranges cover the smaller end of the catalog only:

• Microbrewery equipment: 30,000–80,000 USD
• Commercial brewery equipment, minimum 10 BBL system: 50,000–80,000 USD

For 30 BBL and larger industrial systems, no price range is published. Those require a quotation. I would rather say that plainly than publish a number that collapses the moment your project has a real utility scope, a real building, and a real freight route attached to it.

What moves an industrial quote most: vessel count and sizing in the cellar (usually the largest single line), automation depth, whether the glycol plant and boiler sit inside scope, platform and steelwork, and installation supervision travel. Freight at this scale involves multiple containers or breakbulk, and the difference between FOB and DAP terms on an industrial order is not a rounding error.

The misstep that costs the most: buying brewhouse capacity you can’t ferment

Procurement conversations gravitate to the brewhouse because it is the visible, photogenic part of the plant. But brewhouse capacity is measured in batches per day, and annual output is limited by fermentation capacity — tank days, not brew days.

A 30 BBL brewhouse capable of three turns per day is producing 90 BBL of wort daily. If your cellar holds six 30 BBL fermenters, and your average tank residency including cold conditioning is 18 days, you can fill roughly one fermenter every three days at best. The brewhouse is idle most of the week and you have paid for automation you cannot use.

Run the cellar arithmetic first: target annual barrels, divided by 52, gives weekly volume; multiply weekly volume by average tank residency in weeks; that is your required fermentation capacity. Size the brewhouse to fill that cellar at a turn rate you can actually staff. A second common version of the same error is sizing the cellar correctly but forgetting brite tank capacity, which then bottlenecks packaging.

A procurement sequence that holds up at industrial scale

1. Fix the production target in barrels per year, with a separate figure for year one and year five. Both numbers drive different decisions.
2. Calculate required fermentation capacityfrom the residency arithmetic above, then size the brewhouse to fill it.
3. Request peak utility figures in writing— steam kg/hr, glycol kW, connected electrical load kW — before comparing quotes.
4. Get the scope boundary in the contract, listing explicitly whether boiler, chiller, glycol charge, field piping, drainage, and permits are included.
5. Verify certification against the specific equipment being supplied.Check certificate numbers, issuing body, scope wording, and expiry date. For any used vessel, ask for its own documentation.
6. Confirm freight terms, port of discharge, and who handles customs clearance.Ask what happens to the schedule if a container is held.
7. Agree the commissioning plan and payment milestones, including how long supervising engineers stay on site and what triggers final payment.
8. Pin down spare parts— which items are stocked regionally, which ship from the factory, and lead time for each. Gaskets, seals, solenoid valves, and pump seals are the ones that stop production.

Step 5 is the one most often deferred and most expensive to fix late.

What to do next

If you are at the stage of comparing industrial quotes, the highest-value thing you can do this week is request the peak utility figures from every supplier on your shortlist and take them to your building services engineer before you take the equipment prices to your finance team. Utility infeasibility kills more industrial brewery projects than equipment pricing does.

The question this article has not covered is packaging line integration — how filling speed, brite tank capacity, and cellar turn rate have to be balanced against one another, and how a mismatch there strands capacity you have already paid for. That deserves its own treatment.

FAQ

Q: At what size does brewing equipment become “industrial”?

A: There is no regulatory definition. In practice the threshold sits around 30 BBL per batch, where steam heating becomes standard, glycol plant becomes a separate engineering scope, and fermenter jacketing moves to multiple independently valved zones. The engineering changes matter more than the number itself.

Q: Can I build an industrial brewery from used equipment?

A: Not from MICET’s current used catalog. Published used brewhouse configurations run 2–10 BBL, and used fermentation tanks are listed up to 40 BBL (or 6,000 L total capacity). Refurbished units fit as pilot systems, cellar additions, or ancillary vessels alongside a new industrial line — not as the industrial line itself.

Q: Does MICET’s PED certification cover used tanks?

A: The PED Verification 3N231110.SICS093 from Ente Certificazione Macchine Srl and the Verification of Conformity ICR/VC/HM2507146 from ICR Co., Ltd. are organization-level documents held by the manufacturer. No certificate numbers are disclosed for the used product lines. If a specific used vessel requires documented PED status, that needs to be confirmed for that unit in writing before purchase.

Q: What does a 30 BBL industrial brewing system cost?

A: No price range is published for systems at 30 BBL and above; these require a quotation. Published ranges cover microbrewery equipment at 30,000–80,000 USD and commercial systems from 10 BBL at 50,000–80,000 USD. Industrial pricing depends primarily on cellar vessel count, automation depth, and whether utility plant sits inside the supply scope.

Nancy Shang | Founder and CEO, MICET | Published August 21, 2026

Sizing commercial brewing equipment starts with monthly output, not brewhouse size. Divide target volume by brew days and turns per day to find brewhouse capacity, then size the fermenter cellar by tank occupancy. This guide walks through the arithmetic, two worked examples, and the spec fields to confirm before quoting.

Most procurement conversations I sit in start at the wrong end. A buyer opens with “we’re looking at a 20 BBL system,” and nobody has yet written down how many barrels per month the business plan requires. Brewhouse size is an output of the sizing exercise, not an input to it. Get the order wrong and you either buy a vessel that runs at 40% utilization for three years, or you buy one that hits its ceiling nine months after commissioning and forces a second capital cycle you did not budget for.

Compared with the equipment-listing pages that dominate this search category, which publish tank diameters and jacket details but leave the throughput math to the reader, what follows is the calculation itself, plus the assumptions you should challenge before signing anything.

The four inputs that decide everything downstream

Before any vessel size can be named, four numbers have to exist on paper. Everything in this guide is derived from them.

Two of these are business decisions, not engineering ones. Brew days per week and turns per day are labour questions, and they move the required brewhouse size more than anything else in the calculation. A brewery willing to run double-batch days can hit the same annual volume on a vessel roughly half the size, at the cost of longer shifts and a harder hiring problem.

A note on losses: volume shrinks between the kettle and the package. Trub and whirlpool losses, yeast crop, tank heels, filtration and packaging losses all take a share. In the worked examples below I use a combined 10% loss factor from knockout to package. That is a planning placeholder, not an industry statistic. If you already brew commercially, replace it with your own measured figure, which is often higher on heavily dry-hopped beer.

Step by step: sizing the brewhouse

Work through these in order. Each step produces a number the next step consumes.

Step 1 — Convert monthly output to brews per month. Divide the target monthly packaged output by the packaged yield of a single batch. Packaged yield equals brewhouse knockout volume multiplied by (1 − loss factor). At a 10% loss factor, a 15 BBL knockout yields 13.5 BBL packaged.

Step 2 — Convert brews per month to brews per week. Divide by 4.33, the average number of weeks in a month. Rounding this to 4 will understate your requirement by about 8%, which is enough to change the answer at the margins.

Step 3 — Test the result against your labour plan. Divide brews per week by the brew days per week you are willing to staff. The result is required turns per day. If it comes out above 2, either the brewhouse is undersized or the shift pattern needs to change. Three turns per day is achievable with a fast cycle and a disciplined crew, but it leaves no room for a stuck mash or a chiller fault.

Step 4 — Round to a real vessel size and re-check. Vessels come in standard increments, so the number from Step 1 will rarely land on one. Round up, then recalculate actual monthly capacity at the rounded size. Write down the utilization percentage this implies in year one.

Step 5 — Size the hot liquor tank against your worst day. HLT volume should cover strike and sparge for the largest single day, which means a double-batch day if you plan to run one. As a planning starting point, allow 1.5× brewhouse batch volume for single-batch operation and up to 2× where double-batch days are routine. Undersized hot liquor is one of the quieter causes of a brewhouse that never quite achieves its stated turns.

Step 6 — Confirm the cold liquor and glycol load before you fix the vessel size. Knockout rate is limited by heat exchanger capacity and cold liquor volume, not by the kettle. A brewhouse that can boil 30 BBL but can only chill it in four hours has just eaten the second turn you were counting on in Step 3.

Step by step: sizing the fermenter cellar

The cellar, not the brewhouse, is where most sizing plans fail. Fermenter count is driven by occupancy days, and occupancy is driven by your recipe mix.

Step 7 — Decide your fermenter-to-brewhouse ratio. Single-batch fermenters are simpler and give recipe flexibility. Double-batch fermenters halve tank count and floor space, but commit you to brewing the same recipe twice in a day and add a second-fill oxygen and temperature management problem. Most 10–50 BBL projects I have quoted settle on double-batch fermenters with two or three single-batch vessels kept for specialty runs.

Step 8 — Calculate fermenter fills per week. Brews per week divided by batches per fermenter. Eight brews per week into double-batch fermenters is four fills per week.

Step 9 — Apply occupancy. Required tanks = fills per week × (occupancy days ÷ 7). Occupancy runs from fill to the moment the tank is clean, passivated and ready for the next fill. A standard ale programme with a two-day turnaround typically lands around 16 days total. Lager, extended dry hop schedules and barrel-conditioned product run far longer, and this single variable can double your tank count on the same brewhouse.

Step 10 — Add brite capacity and headroom. Brite or serving tanks are sized around packaging cadence rather than fermentation. Allow enough brite volume to hold one full packaging run plus one tank in CIP. Then add one spare fermenter position to the layout even if you do not buy the tank. Retrofitting a glycol drop and drain into a finished cellar floor costs several times what it costs to rough it in during the build.

Two worked examples, side by side

Both examples assume a 10% total loss factor from knockout to package, 4.33 weeks per month, and 16-day average fermenter occupancy on a standard ale programme.

Two things are worth pulling out of that table.

First, both examples land near a cellar-to-monthly-output ratio of 0.6. That ratio is a useful sanity check on any quotation you receive. If a supplier proposes a tank package that puts you well below 0.5 on a standard ale programme, ask them to show the occupancy assumption behind it.

Second, neither example hits its target at exactly two turns per day. Real capacity plans almost never do. The honest answer is to buy the vessel that gets you to roughly 95% of target and plan the remainder into overtime, rather than jumping a vessel size and running at 70% utilization for two years.

Occupancy sensitivity: what lager does to the same plan

Recipe mix changes tank count more than any other input. Using Example A’s 15 BBL brewhouse and four fills per week:

A brewery that shifts from an ale-led to a lager-led portfolio after commissioning needs nearly twice the cellar for the same brewhouse and the same monthly volume. This is the single most common reason a two-year-old brewery calls us about tank expansion while the brewhouse still runs at half capacity.

What our used brewhouse packages actually cover

Because this article is aimed at 10–50 BBL commercial sizing, I need to be direct about where our published used inventory stops.

Our used brewhouse listings cap at 10 BBL. Only the lower end of the 10–50 BBL range in this article’s title can be met from used inventory, and only at the 10 BBL boundary. Above that, the sizing math holds exactly as written, but the equipment comes from our new-build line rather than from used stock.

The used fermentation tank line reaches further. Published formats run 3–5 BBL, 10 BBL, 20 BBL and 40 BBL, alongside metric 2T, 4T and 6T vessels (2,000 L, 4,000 L and 6,000 L total capacity; 1,800 L, 3,600 L and 5,400 L working capacity). Construction is SUS304 stainless with a glycol jacket and polyurethane insulation, at 0.2 MPa design pressure and 0.3 MPa test pressure.

Read that against Example B and a gap appears immediately: the 60 BBL double-batch fermenters that example calls for are above our published used format ceiling of 40 BBL. A buyer running Example B’s numbers has three routes — new-build 60 BBL vessels, a larger tank count of used 40 BBL vessels with the brewhouse batch split differently, or a mixed cellar. I would rather set that out here than let it surface after a quotation request.

Pressure ratings, certificates, and what actually transfers

Procurement teams ask for certification early, and this is where used equipment differs sharply from new.

At company and product-line level, MICET holds a PED Verification under Directive 2014/68/EU, certificate number 3N231110.SICS093, issued by Ente Certificazione Macchine Srl (entecerma.it) on 10 November 2023 and valid through 9 November 2028, verified against EN 1626:2008. We also hold a voluntary Verification of Conformity, certificate ICR/VC/HM2507146, issued by ICR Co., Ltd. (icrqa.com) on 16 July 2025 and valid through 15 July 2030, covering brewery, brewing and fermentation equipment and pressure vessels within PED scope, referencing EN 1626:2008 and EN 10204:2004.

What that does not mean: these are organization and product-line credentials. They do not automatically attach to an individual second-hand vessel. Our équipement de brasserie d'occasion line carries no disclosed certificate numbers of its own. If a specific used vessel needs documented PED conformity for your jurisdiction, that has to be established for that vessel, and you should ask for it in writing before the purchase order rather than after.

Three document requests worth making on any 10–50 BBL used purchase, regardless of supplier:

1. Material certification for the wetted shell (EN 10204 type, where available)
2. Original design and test pressure records for each pressure-bearing vessel
3. Weld and surface finish records, or a written statement that they are unavailable

A supplier that answers “unavailable” honestly is more useful to you than one that produces a company-level certificate and lets you assume it covers the tank on the pallet.

Where sizing plans go wrong

Sizing to the peak month. Annual volume divided by twelve is not your planning number, but neither is your best month. Sizing the brewhouse to a seasonal peak leaves capital idle for the rest of the year. Size to the average and absorb the peak with extra brew days.

Counting fermenters by volume instead of by occupancy. “We need 300 BBL of fermentation for 500 BBL a month” is a coincidence of the arithmetic in Example A, not a rule. Change the occupancy days and the volume answer changes with it.

Forgetting CIP in the occupancy figure. Fill-to-empty is not the same as fill-to-ready. Two days of turnaround per tank on a 10-tank cellar costs the equivalent of most of a tank.

Letting the glycol plant become the constraint. Chiller sizing is driven by simultaneous peak load — active fermentation plus crash cooling plus knockout — not by installed tank volume. Adding two fermenters to a cellar whose chiller was sized for ten is how crash schedules start slipping.

Assuming a used 10 BBL package scales. The brewhouse in a compact 2–10 BBL used package is engineered around that duty. Pumps, heat exchanger and control panel are matched to it. Those components rarely carry over cleanly into a 30 BBL project.

Ignoring floor and services before vessel selection. Ceiling height, door width, floor loading and drain capacity have killed more tank orders at my end than price ever has. Confirm them before the layout drawing, not after.

Your next step

Run Steps 1 through 4 on your own forecast before you request a single quotation, and bring the resulting brews-per-week figure to the supplier conversation instead of a vessel size. Two questions this guide has not answered, and that deserve their own analysis: how packaging line speed constrains brite tank turnover on a 30 BBL-plus cellar, and how to phase a cellar build so that the glycol plant and floor drains installed in year one still serve the tank count you reach in year four.

FAQ

Q: How do I calculate what size brewhouse I need for 1,000 barrels a month?

A: Divide 1,000 by your packaged yield per brew, then by 4.33 to get brews per week, then by your planned brew days to get turns per day. At a 10% loss factor and a 30 BBL brewhouse, packaged yield is 27 BBL, giving 37 brews per month, 8.6 per week, or about 1.7 turns per day across five brew days. A 30 BBL brewhouse covers 1,000 BBL per month with room to spare.

Q: How many fermenters do I need for a 20 BBL brewhouse?

A: It depends on fills per week and occupancy days, not on brewhouse size alone. Multiply fills per week by occupancy days divided by seven. A 20 BBL brewhouse running eight brews per week into double-batch 40 BBL fermenters at 16-day occupancy needs about nine fermenters. Shift to a lager-weighted portfolio at 30-day occupancy and the same plan needs seventeen.

Q: Can I buy a used 30 BBL brewhouse from MICET?

A: Not from our published used inventory, which caps at 10 BBL compact brewhouse packages. Cuves de fermentation usagées are published up to 40 BBL and in 2T/4T/6T metric formats. Systems above 10 BBL are supplied from our new-build line. Availability of any used unit changes continuously, so confirm at enquiry.

Q: Does MICET’s PED certification cover used equipment?

A: The PED Verification (3N231110.SICS093, Ente Certificazione Macchine Srl, valid to November 2028) and the Verification of Conformity (ICR/VC/HM2507146, ICR Co., Ltd., valid to July 2030) are held at company and product-line level. They do not automatically transfer to an individual used vessel, and our used brewery equipment line has no disclosed certificate numbers of its own. Request vessel-specific documentation in writing before purchase.

Nancy Shang | Founder & CEO, MICET Brewing | Published August 2026

A microbrewery startup needs a brewhouse (mash tun, kettle, HLT), fermentation and bright tanks, pumps, a heat exchanger, a glycol chiller, a CIP system, a control panel, and packaging equipment. MICET prices complete microbrewery systems at $30,000–80,000 USD, and refurbished components can lower that number — mainly on static vessels, not on wear-prone pumps or packaging lines.

The Full List: Every Category You Need to Open a Microbrewery

Here’s the equipment needed to brew beer at a commercial startup scale, in the order most brewers actually buy it:

1. Brasserie — mash tun, kettle, hot liquor tank (HLT).The core of the operation. MICET’s compact brewhouse packages run 2–10bbl and bundle the three vessels with pumps, a heat exchanger, and a control panel as one configuration — not sold as separate line items.
2. Fermentation tanks.Sized by batch volume; a 3.5bbl brewhouse typically pairs with several fermenters of matching or slightly larger capacity so you can run overlapping batches.
3. Bright (serving) tanks.Where beer conditions and carbonates before packaging or kegging.
4. Move wort and beer between vessels; usually bundled with the brewhouse package rather than sourced separately.
5. Heat exchanger.Cools wort from boiling to pitching temperature; also typically bundled.
6. Glycol chiller / cooling system.Keeps fermenters and bright tanks at temperature — a separate purchase from the brewhouse itself.
7. CIP (clean-in-place) system.Circulates cleaning solution through vessels and lines without manual disassembly.
8. Control panel.Manages temperature, pump timing, and (on more automated setups) PLC-driven brewing steps.
9. Packaging line.Bottle, can, or keg filling equipment, plus a CO2 mixer if you’re carbonating in-line rather than in the tank.

That’s the equipment needed for a microbrewery at startup scale. A taproom draft system, centrifuge, or flash pasteurizer are additions most first-time owners defer until volume justifies them.

MICET’s Compact Brewhouse Package: What’s Actually Included

Since this is the product line startup buyers ask about most, it’s worth being specific instead of vague. MICET’s used brewhouse configurations cover 2–10bbl, built as a mash tun + kettle + HLT package with pumps, heat exchanger, and control panel included in that bundle — not priced or sold piece by piece. The site references “ASME/CE” craftsmanship for this line, but doesn’t publish specific certificate numbers or an issuing body against it. That’s worth knowing before you assume a brewhouse quote comes with the same documentation weight as a certified pressure vessel — more on that distinction below.

Where $30,000–80,000 Actually Has to Stretch

MICET publishes one number for microbrewery equipment: $30,000–80,000 USD. It doesn’t publish a category-by-category breakdown, so here’s how the equipment list above maps against what is and isn’t covered by that figure, and where used/refurbished sourcing carries real risk versus where it doesn’t.

One scaling note: once a brewery outgrows microbrewery scale, MICET’s separate commercial range for 10bbl-and-up systems runs $50,000–80,000 — a different published band from the microbrewery figure above, so don’t assume the two numbers stack or extend linearly as you grow.

Fermentation Tank Numbers That Trip Up First-Time Buyers

The nominal size printed on a tank spec sheet isn’t the volume you actually ferment in. MICET’s published fermentation tank data breaks this out directly:

A first-time owner budgeting batch sizes off the nominal number alone will overestimate output by roughly 10% across the board. Build your recipe scaling and packaging run calculations off the working capacity column, not the marketing figure.

Refurbished Equipment That’s Genuinely Safe to Buy Used

Not every category carries the same risk, and treating all “used equipment” as one bucket is where startup budgets get into trouble. Vessels with no moving parts — the brewhouse shell, fermenters, bright tanks — hold up well secondhand because you can physically inspect welds, check for pitting, and verify insulation integrity before money changes hands. A stainless tank doesn’t wear out the way a pump seal does; it either shows visible damage or it doesn’t.

Compared with buying a single fully new turnkey package, sourcing static vessels refurbished and pairing them with new pumps, heat exchangers, and a packaging line is a common way startup brewers split the difference — lower CAPEX on the parts that age gracefully, full warranty coverage on the parts that don’t.

Why Pumps and Packaging Lines Are a Different Risk Category

Here’s the misconception that costs new brewery owners real money: assuming that because a piece of equipment is stainless steel, it ages like a tank does. Pumps and heat exchangers have seals, bearings, and internal surfaces that degrade under normal use in ways a walkaround inspection won’t catch. Packaging equipment is worse — filling heads, capping mechanisms, and calibration settings are brand- and model-specific, and used units frequently arrive without access to the original parts catalog or service software.

None of this means used pumps or filling equipment are always a bad buy. It means the documentation burden is higher, and a lower sticker price on a packaging line needs a maintenance and calibration history attached before it’s actually a lower total cost.

Paperwork to Request Before You Buy Anything Secondhand

1. Get the pressure test certificatefor any jacketed or pressure-rated vessel. MICET’s own glycol-jacketed tanks publish a design pressure of 0.2 MPa and a test pressure of 0.3 MPa — that’s the level of detail you should expect on paper, not just a verbal assurance.
2. Ask for the specific certificate number and issuing body, not a general “CE/ASME” reference. MICET’s own brewhouse listings, for example, cite ASME/CE craftsmanship without a registration number attached — a reasonable seller will tell you directly if that documentation doesn’t exist yet rather than imply it does.
3. Request maintenance and hours-of-use logsfor pumps and heat exchangers specifically, since these are the wear-prone categories.
4. Confirm gasket and seal materials are still food-gradeand haven’t been substituted with non-conforming parts during a prior repair.
5. Pull current calibration recordsfor anything with sensors, flow meters, or automated filling heads before assuming it’s plug-and-play.

For context on how seriously to weigh pressure-vessel documentation: MICET holds third-party PED verification for its pressure vessel category (certificate 3N231110.SICS093, issued by Ente Certificazione Macchine Srl, valid through November 2028). That’s the kind of paper trail a used pressure-rated vessel should be able to produce — if a seller can’t, that’s a legitimate reason to walk or negotiate the price down.

New Brewhouse vs. Refurbished: What Actually Changes

Buying new gets you full warranty coverage, current documentation, and (with MICET specifically) 24/7 after-sales support and a technical engineering team behind the install. It also means paying full price on every component, including the ones — static tanks — that don’t really need to be new to perform well. Buying refurbished on the static vessels while keeping pumps, control electronics, and packaging equipment new is how most budget-conscious startups actually land the equipment needed for a brewery inside the $30,000–80,000 range without cutting corners on the parts that matter for safety and food contact.

FAQ

Q: What’s the minimum equipment list to open a nano or micro brewery?

A: At minimum: a brewhouse (mash tun, kettle, HLT), enough fermenters to match your batch cadence, a bright tank, a chiller, and basic packaging (even a simple keg-filling setup). MICET’s smallest published brewhouse configuration starts at 2bbl.

Q: Does the $30,000–80,000 range include fermentation tanks and packaging equipment?

A: The published range covers microbrewery equipment as a package; MICET doesn’t publish a line-item breakdown showing fermentation tanks and packaging equipment priced separately within that figure. Confirm what’s bundled when you request a quote.

Q: Which pieces of a used brewhouse are safest to buy refurbished?

A: Static vessels — the mash tun, kettle, HLT shell, fermenters, and bright tanks — are the lowest-risk refurbished purchases because weld and surface condition are visually inspectable. Pumps, heat exchangers, and packaging equipment carry more risk due to hidden wear.

Q: Can I mix a refurbished brewhouse with new fermentation tanks, or vice versa?

A: Yes — this is a common way startups manage budget, since the risk profile differs by component category rather than by brand or age alone.

Q: Does MICET provide installation support for a first-time brewery owner?

A: MICET’s published team facts include 24/7 after-sales service and more than 20 sales representatives across different countries, which supports coordination for first-time installs. Confirm on-site vs. remote support scope for your specific location at the quote stage.

Q: Are small-batch pilot systems available for someone transitioning from homebrewing?

A: MICET’s published brewhouse range starts at 2bbl, which fits pilot-scale and recipe-development use rather than only larger commercial batches.

Nancy Shang | Founder & CEO, MICET Brewing | Published August 19 2026

MICET’s stainless steel wine fermentation tanks are built in SUS304 or SUS316L, with roughly 3.0mm inner shells, 2.0mm outer shells, and 80–100mm polyurethane jacket insulation. Published examples run from 5,000L to 10,000L, though manway placement, jacket coverage, and racking-arm layout are configured per project rather than fixed on a spec sheet.

The Direct Answer: What MICET Publishes on Wine Tank Specs

If you’re pulling together a spec sheet for a winery build-out, here’s what’s actually documented for MICET’s stainless wine fermentation line: material grade (SUS304 or SUS316L), an inner shell around 3.0mm, an outer jacket shell around 2.0mm, and 80–100mm of polyurethane insulation sandwiched between them. The two capacities cited in current materials are 5,000L and 10,000L. MICET has supplied stainless tanks and brewing systems to more than 1,000 breweries and wineries across roughly 100 countries, so the manufacturing base behind these numbers isn’t small — but the tank-specific documentation for wine service is thinner than what’s published for the company’s beer fermentation line. That gap matters more than it sounds, and it’s worth walking through before you send an RFQ.

SUS304 or SUS316L — Which Wine Contact Surface Do You Actually Need?

Both grades resist the organic acids in wine well enough for daily contact; the real split shows up in cleaning chemistry. SUS316L adds molybdenum, which improves resistance to chloride-driven pitting — relevant if your cellar uses chlorinated sanitizers routinely, sits in a coastal or high-humidity region, or runs frequent CIP cycles with harder water. SUS304 holds up fine for wineries on peracetic-acid or ozone-based sanitation with moderate water chemistry.

The common misconception is treating 316L as a blanket upgrade that’s “worth it if you can afford it.” That’s backwards. Grade selection should follow your sanitation program and local water quality, not just budget. The trade-off runs the other way too: 316L typically carries a price premium over 304 for the same geometry, and if your cleaning chemistry doesn’t stress chloride resistance, that premium buys you very little.

5,000L vs 10,000L: Shell Thickness and Insulation Side by Side

One thing worth flagging: both published capacity examples carry the same wall-thickness range. That’s plausible for tanks in the same pressure class, but it means the public materials don’t show you how thickness scales once you move past 10,000L. If your project is sized above that, ask for engineering calculations specific to your capacity rather than assuming the 3.0mm/2.0mm figures carry over unchanged.

Total Capacity Isn’t Always Working Capacity

MICET’s general fermentation tank documentation (covering the beer-side product line) publishes both total and working capacity — a 2T tank holds 1,800L working, a 4T holds 3,600L, a 6T holds 5,400L, which works out to roughly a 90% fill ratio. The wine tank materials don’t carry that same second number. Headspace needs during fermentation depend on the varietal, cap management method, and whether you’re doing extended maceration, so a beer-line fill ratio isn’t something you should assume transfers over. Before you finalize a capacity, ask specifically what usable volume the 5,000L or 10,000L figure represents once you factor in freeboard.

What’s Missing From the Public Spec Sheet

Three details that matter for a winery installation aren’t in MICET’s current published wine tank materials: jacket coverage as a percentage of shell surface, whether manways sit top-mounted or side-mounted, and racking-arm count and placement. None of these are secret — they’re the kind of thing that gets fixed on a general arrangement (GA) drawing once a project is scoped — but they’re not listed anywhere you can pull from a catalog page today.

On the certification side, MICET holds third-party PED verification for pressure vessel equipment (certificate 3N231110.SICS093, issued by Ente Certificazione Macchine Srl, valid through November 2028), which covers the pressure-vessel category broadly. The wine fermentation tank line itself isn’t listed against a specific certificate number in public materials, so if PED compliance is a procurement requirement for your project, confirm it in writing against your exact tank spec rather than assuming blanket coverage.

Compared With Common Winery Tank Alternatives

Older or budget-focused wineries still run epoxy-lined carbon steel or concrete tanks in some cellars. Stainless avoids the recoating cycle those linings eventually need and doesn’t pick up flavor from a compromised coating, but it comes in at a higher upfront cost per liter and needs the insulation package (like the 80–100mm PU jacket above) to hold temperature the way a thick concrete wall does passively. Neither option is wrong on its own — it depends on whether you’re optimizing for lifetime maintenance cost or initial capital outlay.

Five Details to Send Before You Request a Quote

1. Target capacity, stated as usable volume— not nominal tank size, so the supplier can size headspace correctly for your fermentation style.
2. Sanitizing chemistry in use— chlorine-based, peracetic acid, or ozone, since this drives the 304 vs. 316L decision.
3. Cellar ambient temperature range— affects how much insulation thickness actually makes sense for your climate.
4. Manway preference and reason— top access for punch-downs, side access for cleaning crews, or both.
5. Fitting list— racking arm height and count, sample valves, temperature probes, CIP spray ball connections.

Sending these up front turns a back-and-forth quote process into a single accurate GA drawing.

Pricing: Why Wine Tanks Aren’t Listed With a Number

MICET publishes price ranges for two categories: microbrewery equipment ($30,000–$80,000 USD) and commercial brewery equipment starting at 10bbl ($50,000–$80,000 USD). Wine fermentation tanks fall outside both ranges and aren’t priced publicly — pricing depends on grade, capacity, insulation spec, and the fitting list above, so it’s a quote-based item rather than a catalog figure. If a supplier gives you a number before asking about your sanitizing chemistry and manway preference, that number is a placeholder, not a real quote.

FAQ

Q: What’s the actual difference between SUS304 and SUS316L for a wine tank?

A: SUS316L adds molybdenum for better resistance to chloride-driven pitting, which matters most if you sanitize with chlorine-based products, run frequent CIP cycles, or operate in a coastal climate. SUS304 is adequate for most wineries running peracetic-acid or ozone sanitation with moderate water hardness.

Q: Are 5,000L and 10,000L the only capacities MICET offers for wine tanks?

A: Those are the two capacities documented in current published materials. Other sizes are available on a project basis, but wall-thickness and insulation figures for capacities outside that range aren’t published and should be confirmed with engineering calculations for your specific tank.

Q: Does MICET publish pricing for wine fermentation tanks?

A: No. Published ranges cover microbrewery equipment ($30,000–$80,000) and 10bbl+ commercial brewery equipment ($50,000–$80,000). Wine tanks are priced per quote based on grade, capacity, insulation, and fittings.

Q: Is the manway top-mounted or side-mounted?

A: This isn’t fixed in public spec materials — it’s set per project depending on whether the priority is punch-down access from the top or cleaning-crew access from the side. Specify your preference when requesting a GA drawing.

Q: What certification applies to these tanks?

A: MICET holds PED pressure vessel verification (certificate 3N231110.SICS093, Ente Certificazione Macchine Srl, valid through November 2028) covering its pressure-vessel category broadly. Confirm certificate applicability against your exact tank spec before treating it as a compliance guarantee.

Q: What’s the typical lead time for a wine fermentation tank order?

A: Lead time isn’t published as a fixed number and depends on capacity, grade, and current production load. Confirm a project-specific timeline at the quote stage rather than working from a general estimate.

Nancy Shang | Founder and CEO | Published August 2026

SUS304 and SUS316L differ mainly in chloride resistance, not general corrosion resistance. For most red and white wine production, SUS304 performs reliably. SUS316L becomes worth the added cost in high-chloride environments — coastal cellars, saline water sources, or extended contact with chlorine-based sanitizers.

Why Grade Selection Isn’t Just “Buy the Better Steel”

SUS316L costs more than SUS304 because it includes molybdenum, which improves resistance to pitting corrosion from chlorides specifically — not corrosion in general. A winery running standard CIP cycles with municipal water in a low-chloride region gets little practical benefit from paying the 316L premium. A winery near a coastline, using well water with higher salt content, or running frequent chlorine-based sanitation, faces a different calculation entirely.

This is where a lot of tank buying guides stop short: they list the alloy composition and move on, without connecting the choice back to what’s actually sitting in the tank or where the tank sits.

Spec Table: What’s Actually Published

These two capacity points are the examples MICET has published; other sizes exist but aren’t listed with the same shell and insulation detail, so treat anything outside 5,000L/10,000L as a quote-driven conversation rather than an assumed spec match.

SUS304 vs SUS316L: Direct Comparison

Neither grade is a wine-style requirement in the way people sometimes assume — the alloy choice is driven by the tank’s environment and water chemistry, not by whether you’re fermenting Cabernet or Chardonnay.

Selecting a Grade: A Decision Framework

1. Identify your water source’s chloride content.Well water and coastal municipal supplies run higher in chlorides than inland freshwater sources — a basic water test answers this before you spend money guessing.
2. Review your sanitation protocol.Frequent chlorine-based sanitizer use accelerates the case for 316L even in an inland location, since repeated chlorine exposure compounds over the tank’s service life.
3. Assess cellar proximity to salt air.A coastal facility with outdoor tank farms faces atmospheric chloride exposure on top of anything in the water supply.
4. Weigh capacity against grade cost.At larger volumes like 10,000L, the per-liter cost difference between 304 and 316L becomes a larger absolute number — worth running against your actual environmental risk rather than defaulting to the premium grade out of caution.
5. Confirm with your supplier which grade applies to which tank component.Some builds use 316L only for wetted surfaces in contact with wine and 304 for the outer shell — ask directly rather than assuming the whole vessel is one grade.

Where Wine Style Actually Matters

Wine style affects tank design more than it affects grade choice:

Red wine production often benefits from tanks with larger access ports for cap management during fermentation — a detail to confirm on the spec sheet rather than assume is standard across all vessel designs.

White and sparkling wine production leans more heavily on temperature control precision, since these styles typically ferment at lower, tighter temperature ranges than reds. The 80–100mm polyurethane insulation spec matters more here — thinner insulation makes it harder to hold a stable low-range fermentation temperature against ambient cellar swings.

Sparkling wine specifically, if tank-fermented under pressure (as in Charmat-method production), requires a tank rated for the pressure involved — a general-purpose wine fermentation tank isn’t automatically pressure-rated, and that’s a spec to confirm explicitly rather than infer from vessel size alone.

A Common Misstep: Assuming Thicker Shell Means Better Tank

A frequent misunderstanding in tank shopping is treating shell thickness as the primary quality signal. The published 3.0mm inner / 2.0mm outer shell spec is a starting point, not the full picture — insulation quality, weld integrity, and grade selection for the actual water and sanitation environment matter more for long-term performance than shaving a fraction of a millimeter off the shell spec sheet. A thinner-shell tank in the right grade for its environment will outperform a thicker-shell tank in the wrong grade for a chloride-heavy setting.

Trade-offs to Weigh

SUS304 tanks cost less and perform well for the majority of inland wineries running standard sanitation — but they carry more pitting risk if the water source or environment shifts (a new well, a move to more aggressive sanitizers) without a corresponding grade reassessment. SUS316L closes that risk gap but adds cost that doesn’t return value in a low-chloride setting — paying the premium without the environmental justification is money spent on a risk that wasn’t there.

Compared to generic catalog listings that present SUS304 and SUS316L as a simple upgrade tier, the environment-driven framework above tends to produce a more defensible purchasing decision, since it ties the grade choice to a measurable input — water chemistry and sanitation practice — rather than treating 316L as the “better” option by default.

FAQ

Q: Is SUS316L required by any wine industry standard?

A: No — grade selection is a facility and environment-driven decision, not a regulatory requirement tied to wine production itself. Confirm with your local health and safety code if unsure, since requirements can vary by jurisdiction.

Q: Can I mix SUS304 and SUS316L tanks in the same cellar?

A: Yes, this is common — a facility might use 316L for tanks closer to a coastal air intake or wash-down area and 304 for tanks in a more controlled indoor environment. The decision is per-tank, not facility-wide.

Q: Does insulation thickness change between the 5,000L and 10,000L tanks?

A: No — both published capacity points share the same 80-100mm polyurethane insulation spec and 3.0mm/2.0mm shell thickness range.

Q: What if I need a wine tank sized between 5,000L and 10,000L, or larger?

A: Those two figures are the published examples; other capacities exist but aren’t listed with the same spec detail, so a direct quote request is the reliable way to confirm shell and insulation specs for a different size.