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Used to heat and store "liquor" (brewing water) for mashing and sparging. It should typically be double the size of your brew length (e.g., a 1,000L HLT for a 500L kettle).

Once the wort is cooled, the "cold side" of the brewery takes over. buy microbrewery equipment

A professional brewhouse consists of several specialized vessels designed to handle the "hot side" of production. While small-batch beginners might use all-in-one systems, a standard microbrewery setup includes: Used to heat and store "liquor" (brewing water)

This critical tool rapidly cools boiling wort to yeast-safe temperatures. Larger heat exchangers cool faster, saving time and reducing contamination risks. 2. Managing the Cold Side: Fermentation & Storage buy microbrewery equipment