Author: Henry Chen Publish Time: 2025-07-21 Origin: Jinan Cassman Machinery Co., Ltd.
Hello again, everyone—Henry here. Over 20 years of helping 500+ brewers turn their ideas into reality, I’ve learned something key: the biggest decisions often happen right at the start. And one question I hear more than almost any other? “Should I go with a 10-gallon or 20-gallon system?”
At first glance, it seems like simple math—20 is just double 10, right? But let me tell you: this choice has nothing to do with numbers. It’s about your ambition. It’s about where you want your brewing journey to go. Pick the wrong one, and you’ll either outgrow it in months or end up with a system that’s way more than you need. Let’s break this down so you can choose with confidence.
A 10-gallon system is a thing of beauty for the right person. It cranks out roughly one standard 5-gallon keg per batch (with a little extra for testing, sharing samples, or fixing small mistakes). I call it a “test kitchen” because that’s exactly what it is— a space to learn, experiment, and perfect your craft without the pressure of “needing to sell.”
This is the system for you if:
You’re a perfectionist (or want to be). Want to play with that pricey Galaxy hop variety, or test a wild yeast strain that might go sideways? A 10-gallon batch means lower ingredient costs—so if you have to dump a batch that doesn’t taste right, it won’t break the bank. It’s freedom to mess up, learn, and tweak until your beer is exactly how you want it.
You’re a serious homebrewer (not a future business owner). You’ve outgrown those basic extract kits and want to dive into all-grain brewing—with real control over mash temps, hop additions, and fermentation. But selling beer? That’s not on your radar. You just want to make beer that’s better than what you can buy at the store, for yourself, friends, and family.
Space is tight (or you want something low-maintenance). 10-gallon systems are compact—they fit in garages, basements, even spare closets. Cleaning them? Moving parts around? It’s a one-person job. No need for extra hands or a dedicated brewery space.
The bottom line: A 10-gallon system isn’t “small”—it’s focused. It’s where you master the art and science of brewing before you ever think about scaling up. It’s an investment in your skills.
A 20-gallon system? It’s a whole different beast. It makes about two full 5-gallon kegs per batch—and while that might sound like just “double the beer,” it changes everything about how you brew. I call it the “smallest real brewery” because it forces you to think like a commercial brewer, not a hobbyist.
This is the right pick if:
You have a business plan (even a tiny one). Ever daydreamed about selling a keg to your local café? Or setting up a booth at the farmers market? Or opening a micro-taproom with just a few taps? If “selling beer” is even a distant goal, start here. A 10-gallon system will leave you scrambling to keep up the second demand picks up. A 20-gallon system gives you the output to actually make money.
Your time is valuable. Here’s a secret all brewers learn: a brew day is a brew day. It takes roughly the same 6–8 hours to prep, mash, boil, and cool 10 gallons as it does 20. With a 20-gallon system, you get double the beer for the same work. That’s not just efficiency—that’s an immediate return on your time (and time is your most precious resource when you’re starting out).
You want to learn “real-world” brewing. Brewing 20 gallons means you can’t just wing it. You’ll need to calculate bigger yeast pitches, handle larger grain bills, and track inventory (how much malt do I need for next month? How many kegs can I make before I run out of hops?). It’s the first step in learning how to run a brewery, not just brew beer as a hobby.
The bottom line: A 20-gallon system isn’t “big”—it’s future-proof. It’s where you turn a passion into a business, one batch at a time.
When clients are stuck between 10 and 20 gallons, I ask them one simple, no-BS question:
“If everything goes perfectly—no mistakes, no delays, people love your beer—where do you want to be in 12 months?”
If your answer is: “I want to be making consistent, amazing beer for myself and my circle,” then 10 gallons is your sweet spot. It’ll let you refine your craft without overcomplicating things.
But if your answer is: “I hope to be selling my first kegs, building a little local following, or even opening a tiny taproom,” then a 10-gallon system is a mistake. I’ve seen it dozens of times: a brewer buys 10 gallons to “play it safe,” their beer blows up, and six months later, they’re scrambling to replace their entire setup. The cost? The downtime? The stress? It’s avoidable—if you start with 20 gallons.
Here’s the truth: Both systems are great—if they match your journey.
The 10-gallon system is an investment in your education. It’s for mastering the craft.
The 20-gallon system is an investment in your business. It’s for building something bigger.
You don’t have to “choose forever”—but you do have to choose for right now. Be honest about whether you’re brewing for joy or for a future career. That honesty will lead you to the perfect system.
If you’re still on the fence? Let’s chat. My team and I don’t just sell equipment—we help you map out your goals. No pressure, no jargon—just a conversation about where you want to go.
Ready to talk? Reach out to us at inquiry@cassmanbrew.com or call/WhatsApp at +86 18560016154. Let’s make sure your first system is the right one for your journey.
