1500L 2000L 15bbl 20bbl SUS304 Food Grade Beverage Beer Making Machine Price

• After-sales Service：Whole Life
• Warranty：12 Months
• Condition：New
• Customized：Customized
• Voltage：220V
• Composition：SUS 304

=== Base Info ===

• Model NO.：CJ-2000
• Processing Material：Barley
• Process：Ferment
• Tanks Size：Customzied
• Raw Material：Ss 304
• Brewhouse：2,3,4 Vessels
• Fermenting：1:1 1:2 1000L 2000L
• Dimple Jacket：Cooling,Steam Heating
• Sight Glass：Installed
• Manhole：Side or Upside Top
• Heating：Electric Tube, Steam Generator
• Low Temterature：Fermenting Beer 15-20days
• Yeast Adding：Installed
• Oxygen Filling Device：Matched with
• Solenoid Valves：Matched with
• Butterfly Valves：15PCS
• Ss Pipes：Including
• Pressure Gauge：3-5 PCS
• Transport Package：Plywood Case
• Specification：800x800x2100
• Trademark：CJ or OEM
• Origin：China Jinan or Others
• HS Code：8438400000
• Production Capacity：50set Per Year

=== Description ===






With Germany technology and automatic welding, Specification: Tri-clamp 25/32/38/51
Manual butter-fly valve, Pneumatic butterfly valve, solenoid valve could be choose.1).-Malting:
First, we hand select the best ingredients from local farmers.
The grain (barley) is soaked and germinated to covert the insoluble starches into sugar that the yeast can turn to alcohol. This "green malt" is then dried at varying temperatures to create the different malt colors and flavors.
If you are the only state brewery to make your own malt using our in-house malting facility. This allows for complete control over the entire process, ensuring the best quality for our distinctive Cascade taste.
2).-Mashing:
Onto the mash tun, here water is added to the malt at just the right temperature to convert the starch from the malt into natural fermentable sugars that the yeast can "eat".
Your water isn't just any water-it comes from special area which lies directly behind the brewery. It is said that this is one of the purest water sources in the world for it comes directly from rain clouds originating in the untouched South.
3).-Lautering:
Lautering is the separation of the sweet malty liquid (called wort) from the grain husks which is collected.
The spent malt from this process is then recycled back into the local farming community for livestock feed, which is very important and necessary for starting new brewing cycle.
4).-Boiling:
The wort is then transferred into a brewing kettle where fresh local hops are added by hand during boiling. It takes an hour or so to concentrate and sterilize the liquid and to allow the many biochemical changes to take place.
The hop alpha acids impart bitterness and the hop oils give the beer characteristic hop aromas. Think of it as "beer seasoning"
Fermentation tanks: 
By now, we have a liquid that has a malt character balanced with bitterness; but a crucial element is still missing: Alcohol. Yeast is the agent of fermentation. Without yeast, there would be no alcohol. And that is why we love our Cascade yeast. Tried, tested and true, this strain has remained unchanged since the 1820's, perfectly suited in our ingredients and brewing style. It's one of our great secrets. Maturation: The "green beer" is stored at cold temperatures to mature. This step is especially important for lager style beers because they are more delicate, needing time for the complex flavors to develop. Now the beer will begin its reaction about 2-3 weeks or much longer. 
People can choose how many cone fermentation tanks according to the real product capacity, the cooling medium will by the dimple jacket around. If you have 1000L capacity of the mash lauter tank and boiling kettle, then the fermentation tanks can be 1000L or 2000L. 1:1 or 1:2 ratio is good.