Basic Principles for Fermenter SizingCapacity Calculation Rule:The fermenter must be at least 20% larger than the amount of beer you plan to brew.Reason: During fermentation, a thick layer called Clausen head forms (occupying approximately 20% of the volume).Example: 5 gallons of beer require a 6-6.

Core Equipment SystemMashing System: Includes mash tun, lauter tun, brew kettle, and whirlpoolFermentation and Maturation Equipment: Fermenter, maturation tank, and bright beer tankFiltration System: Wort filter and sterile filterPackaging Equipment: Keg and bottle filling lines, can seamer

Basic Yeast Recovery ProcessPreparation:Begin preparation four hours to the night before kegging or bottling.Ensure all containers and tools (spoons, funnels, tubes, etc.) that come into contact with the yeast are thoroughly cleaned and disinfected.Collection:Pour the remaining yeast and sediment fr