EnglishViews: 23 Author: Site Editor Publish Time: 2025-11-21 Origin: Site
Choosing the right brewhouse configuration is one of the most important decisions for any brewery. The design directly affects production efficiency, recipe flexibility, workflow complexity, and the long-term scalability of your brewing operation. Here, DEGONG explains the key differences between two-vessel and three-vessel brewhouse systems to help you select the setup that best matches your brewing goals.
A two-vessel brewhouse typically combines mashing + lautering into one vessel, while the second vessel is used for boiling + whirlpooling.
This streamlined design reduces the number of process stages, making operations simpler and easier for smaller breweries or those producing straightforward, traditional recipes.
A three-vessel brewhouse separates the workflow into:
Mash tun
Lauter tun
Kettle/whirlpool
This division gives brewers significantly more process control, allowing advanced techniques, multi-step mashes, and improved consistency—ideal for breweries with complex beer portfolios or higher quality demands.
DEGONG Insight:
If your priority is simplicity and lower cost, a two-vessel works well.
If you want precision, flexibility, and premium brewing control, a three-vessel system is the superior choice.
Requires less floor space
Fewer auxiliary components
Ideal for compact breweries or taproom-based production
This minimal footprint makes it attractive for start-ups or breweries with limited room.
Requires more space due to additional tanks
More piping and system integration
Allows smoother workflow and simultaneous operations
Although larger, a three-vessel layout often creates a more efficient production line once running at scale.
DEGONG Recommendation:
Always evaluate your current space and your future expansion plans before committing to either system.
Two-vessel systems are great for small to medium batch production but may become limiting as volume increases. Overlapping processes are not possible, so throughput remains lower.
Three-vessel systems excel in high-volume environments. With mash, lauter, and boil happening independently, brewers can:
Start the next batch while the previous one is lautering
Significantly increase daily output
Run more efficient production cycles
DEGONG Conclusion:
If long-term growth is part of your business plan, a three-vessel brewhouse is a future-proof investment.
Simple, clean, and easy to operate
Faster cleaning cycles
Best for breweries with a smaller recipe range
However, it offers less flexibility for specialty styles or intricate brewing methods.
Independent control over each brewing stage
Better mash efficiency and lautering performance
Supports advanced brewing techniques (multi-step mashing, decoction, etc.)
Faster batch-to-batch turnover
DEGONG Note:
If your brewery focuses on innovation, seasonal specialties, or diverse beer styles, the three-vessel structure offers unmatched control.
Lower initial investment
Reduced maintenance and cleaning expenses
Ideal for new breweries with limited budgets
Higher upfront cost due to additional tanks
More complex installation
But greater long-term efficiency and ROI, especially for high-volume production
DEGONG Guidance:
Align your equipment choice with your financial strategy, not just short-term cost savings.
What is your projected production scale over the next 3–5 years?
How much floor space is available today?
Do you require advanced recipe flexibility?
What is your equipment budget?
Will your brewing schedule require overlapping batches?
Are you building a specialty-focused craft brewery or a volume-oriented operation?
General DEGONG Recommendation:
Choose a Two-Vessel if you want simplicity, affordability, and compact design.
Choose a Three-Vessel if you want speed, precision, scalability, and premium brewing performance.
