Starting a 500L Craft Brewery? Here's What Nobody Tells You

Hey there! Henry Chen here from Jinan Cassman Machinery.

Look, I'm gonna be straight with you. Starting a craft brewery sounds amazing until you actually try to do it. I've been in this business for years, and I can't tell you how many people come to me completely overwhelmed. They've got this killer beer recipe, maybe some savings, and a dream—but then reality hits.

The equipment costs are insane. The space requirements are nuts. And don't even get me started on trying to figure out what you actually need versus what some salesperson is trying to sell you.

That's exactly why we designed our 500L brewing system. Not because the world needed another piece of brewery equipment, but because small brewers kept telling us the same problems over and over again.

The Money Thing (Yeah, Let's Talk About It)

Here's the deal: most equipment companies want to sell you their biggest, fanciest system because that's where they make the most money. But if you're starting small, you don't need to blow your entire budget on day one.

We've got three different brewhouse setups:

• 2-vessel system: Perfect if you're doing one batch a day. Gets the job done without breaking the bank.

• Combined 3-vessel: When you're ready for two batches daily but still need to watch your space.

• Full 3-vessel: For when business is good and you're cranking out three batches a day.

The beauty is you can start small and upgrade later. We're not trying to oversell you—we want you to succeed long-term

Same goes for fermenters. Maybe you start with six 500L tanks. Business picks up? Add some 1000L or 1500L units. Want to experiment with different styles? These tanks handle everything from light lagers to thick stouts.

Clean Beer = Happy Customers (And Happy You)

I've tasted way too much good beer ruined by contamination. It's heartbreaking, and it's usually preventable.

Everything we build uses food-grade 304 stainless steel. Every single weld is TIG-welded with pure argon—no shortcuts, no weak spots where nasty stuff can hide. The mash tun has a wedge wire false bottom that won't clog up on you (trust me, you'll appreciate this at 2 AM when you're trying to finish a batch).

But here's my favorite part: our CIP system. No more taking everything apart to clean it. No more spending your weekend scrubbing tanks. Set the temperature (60-70°C for brewhouse, 40-45°C for fermenters), add your cleaning solution, and let it do its thing. The high-lift pump makes sure every corner gets hit.

Keep It Simple, Keep It Working

You know what's annoying? Equipment that requires a PhD to operate.

Our malt mill has adjustable rollers—dial in whatever grain you're using. The gears are quiet (your neighbors will thank you). A screw conveyor moves your grain automatically—no more hauling 50-pound bags around like you're training for the Olympics.

Temperature control uses PID controllers. Sounds fancy, but it just means your mash stays exactly where you want it. Cooling happens at predictable rates—0.8-1°C per hour when you're bringing wort down from boiling, then slower as you get closer to pitching temperature.

Want more automation? We can add PLC controls with parts from companies you've actually heard of (LS, Schneider, ABB). Everything's CE and UL certified because nobody wants regulatory headaches.

Your Space, Your Way

Every brewery space is weird. Yours probably is too. Maybe you've got low ceilings, or a support beam right where you need a tank, or you're trying to fit everything into a converted garage.

We don't just ship you a standard system and wish you luck. Our team will actually look at your space and figure out how to make everything fit. We'll optimize the layout to save energy (better insulation, smarter piping, that kind of thing). Need a specific tank size? Want to add a glycol chiller? We'll spec exactly what makes sense for your situation.

The Real Talk

Starting a brewery is hard enough without fighting your equipment every day. You should be worried about perfecting your recipes and finding customers, not whether your mash tun is going to give you problems.

I'm not going to promise this is easy—it's not. But it doesn't have to be harder than it needs to be.

If you want to chat about your specific situation, check out our website at cassmanmachine.com or just shoot me an email inquiry@cassmanbrew.com. I actually respond to these myself (shocking, I know).

Here's to making great beer without losing your mind in the process.

Cheers,

Henry

P.S. - Seriously, feel free to reach out with questions. I've probably heard whatever problem you're dealing with before, and I'm happy to help figure it out.