Author: Henry Chen Publish Time: 2025-07-21 Origin: Jinan Cassman Machinery Co., Ltd.
Hi everyone,
Henry here—CEO of CASSMAN, and someone who’s spent 20 years helping over 500 breweries go from “I want to brew beer” to “We’re selling out every weekend.” If there’s one question I get more than any other from beginners, it’s this: “What’s the best equipment to start with?”
I love this question. It’s packed with that raw, exciting energy of someone about to turn a passion into something real. But here’s the thing: I never answer with a model number or a “one-size-fits-all” recommendation. Instead, I ask them one question right back:
What’s your end goal?
The “best” equipment isn’t the shiniest or the cheapest—it’s the one that fits your dream. I’ve seen too many people buy the wrong setup because they skipped this step. So let’s break it down: Most beginners fall into two camps, and each needs a totally different approach.
You’ve been messing around with homebrew kits for months (or years). You’ve nailed your go-to IPA, but you’re tired of guessing temperatures or juggling pots on your kitchen stove. You don’t want to sell beer—yet. You just want to make something that tastes as good as the craft beers you buy at the store, and you want control over every step.
If that’s you, stop looking at fancy commercial setups. What you need is an all-in-one electric brewing system (usually 50L to 100L).
Think of it like upgrading from a basic bike to a sleek commuter one—still familiar, but built to help you get better, faster. These systems combine three key tools (mash tun, lauter tun, and kettle) into one compact unit. No more hauling hot wort between pots or untangling hoses.
Why this works for you:
Precision without the hassle: Digital temperature controls mean you hit your mash temp (say, 65°C for a pale ale) every single time. No more “close enough”—consistency is how you master recipes.
Space-friendly: It fits in a garage, basement, or even a large closet. You don’t need a dedicated warehouse to brew like a pro.
Focus on the craft, not the chaos: Instead of worrying about whether your lauter tun is draining right, you can experiment with hop additions or yeast strains. It’s the perfect way to learn the “why” behind brewing before you scale up.
You’ve got a business plan (or at least a solid idea). You dream of a small taproom where locals come for your beer. You want to quit your day job and turn this passion into a career.
If this is you, here’s my biggest piece of advice: Don’t start with a homebrew kit. You need to learn on equipment that works like a commercial brewery—because that’s exactly what you’re building.
The sweet spot here? A 200L to 500L (2–5 BBL) 2-vessel brewhouse.
This isn’t a “beginner” system in the “easy” sense—it’s a “beginner” system in the “builds the right habits” sense. It has two dedicated vessels: one for mashing/lautering (turning grain into wort) and one for boiling/whirlpooling (adding hops and clarifying wort). It’s the same workflow you’ll use if you ever scale to a 1000L or 5000L brewery—just sized for your first taproom.
Why this is non-negotiable for your business:
Learn real-world skills: Homebrew setups don’t teach you how to manage a grain bed in a lauter tun, or how to clean a commercial CIP (clean-in-place) system. This brewhouse does. When you’re serving customers, you need these skills to keep up.
Enough beer to sell (without overwhelming you): A 300L batch makes about 6 standard kegs. That’s enough to keep a small taproom stocked with 3–4 core beers (plus a seasonal or two) without brewing 24/7.
Room to grow: You don’t need a bigger brewhouse for 1–2 years. Just add more fermentation tanks (we usually recommend starting with 4–6) to boost production as your taproom gets busier. It’s a low-risk way to scale.
After 20 years, I’ve watched this heartbreak too many times: A new brewer buys a 100L system “to play it safe.” Six months later, their taproom is packed, they’re selling out every weekend, and they can’t brew fast enough. Replacing a whole brewhouse that soon? It’s expensive, it shuts down production, and it kills momentum.
Here’s the fix: Buy for where you’ll be in 1 year, not where you are today.
If you think you need 200L, stretch to 300L. The extra 100L means you brew 50% less often—and you’ll thank yourself when demand picks up.
If you’re planning 3 fermentation tanks, run the plumbing for 6 now. It’s cheap to add a few extra pipes during setup; it’s a nightmare to tear up floors later.
The small extra cost upfront? It’s nothing compared to the money and stress of upgrading too soon. Trust me.
I get it: The world of brewing equipment is overwhelming. Terms like “lauter tun” or “PLC control” can feel like a foreign language. But you don’t have to figure this out alone.
My favorite part of this job still isn’t selling equipment—it’s that first conversation. When a beginner sits down (or hops on a call) and says, “I want to brew IPAs for my neighborhood,” or “I dream of a tiny taproom with a fireplace,” that’s where the magic starts. We sketch out their space, talk about their goals, and tweak the plan until it feels right.
The “best” equipment isn’t a thing—it’s a solution that fits your dream.
If you’re ready to stop researching and start building, let’s talk. My team and I can help you pick a system that grows with you, whether you’re brewing for friends or building a business.
Ready to take the next step? Reach out to us at inquiry@cassmanbrew.com or call/WhatsApp us at +86 18560016154. Let’s turn your idea into beer.
