If you want to start with small brewing equipment, you must first determine what to do. If you are a bar or beer house, the daily output you need to invest is relatively large. Generally, you need a saccharification tank and several fermentation tanks.
If you choose food grade 304 stainless steel, it generally ranges from 80,000 to more than 200,000. However, if it is a restaurant, a restaurant, a barbecue, a night market or making your own drinks, generally three fermenters are enough.
Extended data:
Technical development:
The most primitive saccharifying starter in China may have several forms: starter, tiller or the mixture of starter and tiller.
In primitive society, due to improper preservation, grain will be moldy or germinated after being wetted, and moldy or germinated grain can be fermented into wine. Therefore, these moldy or germinated grains are the most primitive koji and raw materials for fermentation.
Perhaps for a period of time, moldy grains and germinated grains were indistinguishable, but there was a strict difference between flexion and tillering at least in Shang Dynasty. Because germinated grain and moldy grain have different appearance and functions, people can easily make them in different ways, so in ancient times, there were two things that could be used to make wine. Moldy grain is called qu, and germinated grain is called tiller.
Baidu encyclopedia-brewing