Brewing equipment FAQ

BIAC® means Brew In A Conical. BREWHA's patented approach uses a removable Mash Colander® inside a temperature-controlled conical vessel for mashing. After the Colander is lifted out, the same vessel can be used to boil, chill, ferment, condition, carbonate and—when appropriately configured—serve the beer. This reduces the number of dedicated vessels and core transfers in the brewery. See how the 5-in-1 system works.

BREWHA serves serious homebrewers and pilot brewers as well as nano breweries, microbreweries, brewpubs, taprooms, restaurants, hotels and other hospitality businesses. It is especially useful when floor space, equipment count, staffing, and the ability to grow in stages are important. A conventional multi-vessel system may be a better fit when maximum back-to-back brewhouse throughput or a traditional vessel-by-vessel workflow is the overriding requirement.

BREWHA publishes BIAC specifications from small homebrew batches through commercial systems. Home and pilot options include 5, 10 and 15 US gallon classes, while commercial systems include 1.5, 3, 5, 7 and 15 BBL classes. Current packages and availability can change, so compare the full BIAC specifications and confirm the final configuration with BREWHA.

Start with your expected beer sales, number of brands on tap, fermentation time, batches per week, labor, building utilities and available space. A 1.5 or 3 BBL system can suit pilot breweries, nano breweries and compact taprooms; 5 BBL is often considered for brewpubs and microbreweries; and 7 BBL can support higher-volume taproom or production use. These are planning guides, not fixed rules. Use the brewery ROI calculator and discuss your production plan with BREWHA before ordering.

A traditional brewery normally uses dedicated vessels for brewhouse and cellar stages and moves wort or beer between them. BREWHA lets the batch remain in the 5-in-1 Fermentor through more stages while the shared Mash Colander moves to the next compatible vessel. That can mean fewer core transfers, less equipment and a smaller footprint. Both approaches can make excellent beer; compare the complete installed workflow, not only the number or price of tanks. Compare the two approaches.

Yes. The Homebrewery BIAC is an all-grain system for brewers who want stainless equipment, electric temperature control and a professional-style process in a compact format. BREWHA's published homebrew specifications cover 5, 10 and 15 US gallon classes, while the current home brewery collection shows available systems and components.

The Homebrewery 3-in-1 vessel is intended primarily for brewing, fermenting and packaging to bottles or kegs. BREWHA lists it at 3 psi vessel pressure with a perforated Mash Colander false bottom. Commercial 4-in-1 and 5-in-1 vessels are listed at 14.9 psi, use a wedge-wire false bottom, and can support conditioning, carbonation and serving when correctly configured. Always operate within the rating and instructions for your exact vessel.

Yes. The Mash Colander holds the crushed grain for mashing and lautering. It is then lifted out so the wort can be boiled in the conical vessel below. Grain-bill and pre-boil limits vary by model, so check the specification table when adapting a recipe.

Yes. BREWHA describes the Homebrewery 3-in-1 system as ideal for brewers who plan to keg or bottle. The vessel's lower pressure rating is different from the commercial 5-in-1 unitank, so use only the packaging and pressure procedures specified for your model.

That is one of the advantages of staying within the BIAC process. The same basic mash-in-vessel, lift, boil, chill and ferment workflow carries across sizes. Recipe percentages and process targets can transfer, but brewhouse efficiency, heating power, chilling time, evaporation and yeast requirements still need to be recalculated and validated at the larger scale.

Yes, depending on your sales model and production schedule. BREWHA positions 1.5 BBL for pilot breweries, very small taprooms and low-volume production, and 3 BBL for nano breweries and compact taprooms with regular local production. Model realistic fermentation times, tank occupancy, losses, tap demand and labor before deciding. Explore nano brewery planning.

Packages vary by size and selected options, but a complete BIAC package centers on the Mash Colander, 5-in-1 Fermentor, electric heating and controls, pump, valves, fittings and temperature-control hardware needed for the core brewing process. Review the exact quote and the included hardware list; do not assume that every chiller, hoist, hose, serving or packaging item is included in every package.

Most projects need supporting equipment and building work. Depending on the size and operating model, that may include a water or glycol chiller, cold-liquor capacity, a gantry and hoist, grain mill, water treatment, ventilation or steam condensation, drainage, kegs or serving equipment, cleaning tools, compressed gas, and packaging equipment. You will also need suitable electrical service and local permits. Use BREWHA's supporting-equipment guide as a starting checklist.

That depends on batch size, fermentation and conditioning time, your beer menu and how often you need to brew. One fermentor is enough to begin producing beer, but additional compatible 5-in-1 Fermentors let the shared Mash Colander start more batches while earlier batches continue fermenting. Build a weekly production calendar before deciding on the starting tank count.

No. The vessel containing beer remains occupied, but the Mash Colander is needed only during the mash. After it is lifted out, it can be moved to another compatible 5-in-1 Fermentor to begin the next batch while the first vessel continues through boil, fermentation and conditioning. Practical brew frequency still depends on Colander availability, labor, heating, cooling and the rest of your production plan.

The five stages are mash, boil, ferment, condition and serve. The removable Mash Colander supports mashing; after it is removed, the vessel provides the heating, cooling and pressure capability for the stages that follow. Serving from the vessel requires the appropriate configuration and safe operating procedures.

The Mash Colander acts as the shared mash and separation component. Once the first mash is complete, lift and drain the Colander, then move it to the next compatible 5-in-1 Fermentor. The first vessel can continue boiling and fermenting without the Colander. This is how one Colander can support a modular group of fermentors.

Commercial 4-in-1 and 5-in-1 vessels are pressure-rated unitanks and can be used for fermentation, conditioning, carbonation and serving when they are correctly configured and operated within their ratings. BREWHA lists these vessels at 14.9 psi. The Homebrewery 3-in-1 vessel has a lower 3 psi rating and should not be treated as the same equipment. Follow the manual and the pressure rating marked for your vessel.

It can reduce the number of core transfers and separate process vessels that must be cleaned for each batch because more stages happen in the same vessel. The boil also heat-sanitizes the vessel interior. Pumps, hoses, valves, fittings, sample points and any packaging or serving path still require the cleaning and sanitation procedures appropriate to their use.

Yes. BIAC is an all-grain brewing platform, not a single-style appliance. Grain capacity, wort volume, hopping method, fermentation temperature, yeast management and conditioning requirements vary by recipe. Confirm that a recipe fits the grain-bill, volume and process limits of your system, then adjust the process as you would on any brewhouse.

The equipment footprint is compact because each 5-in-1 vessel performs several jobs, but the brewery still needs safe working clearances, Colander movement, a hoist or gantry area, ingredient and chemical storage, chilling and utility equipment, drainage, packaging or serving space, and room to expand. Test the actual room with the BREWHA brewery layout planner and verify code-required clearances locally.

You need clearance to lift the Mash Colander completely out of the fermentor, plus room for the lift hardware, beam or gantry and hoist. Requirements vary substantially by model. BREWHA's published commercial recommendations range from roughly 131 inches for 1.5 BBL to 163 inches for 7 BBL with the standard arrangement, with lower minimums possible using low-headroom hardware. Do not design from a rule of thumb—use the current model-specific dimensions and have the supporting structure reviewed by a qualified professional.

Requirements depend on system size, voltage and phase. Home systems use smaller 120 V or 240 V circuits, while commercial systems require substantial 208 V or 240 V service; larger models may require three-phase power. Heating elements must match the supplied voltage. Have a licensed electrician review the current electrical table, controller location and local requirements before purchasing or wiring.

Your answer depends on incoming water temperature, pressure, flow, batch size and desired chill time. Tap water can remove the first large heat load efficiently; a plate chiller, cold-liquor tank or brewery chiller may then be used to reach pitching temperature and maintain fermentation temperature. BREWHA specifies jacket pressure limits and recommends pressure regulation. Test your water and size the system for local summer conditions, not only the annual average.

Most commercial projects do. The boil produces steam that must be vented outdoors, condensed or otherwise controlled as permitted. Brewing also creates hot water, wastewater, CO₂ and floor loads that must be considered in the building plan. Requirements are specific to the municipality, occupancy and production volume, so consult the local authority having jurisdiction and qualified mechanical, electrical, structural and plumbing professionals before finalizing the layout.

Compatible 5-in-1 Fermentors can be added as sales and production needs grow while the existing Mash Colander continues to support the group. This lets fermentation capacity be added in stages. At some point, the shared Colander, brew-day labor, electrical demand, cooling and packaging may become the constraint, so model the entire production system before each expansion.

The compact layout and reduced number of transfers can simplify daily work, which is valuable for owner-operated nano breweries and brewpubs. Staffing still depends on brew frequency, cellar work, cleaning, packaging, taproom operations, sales and administration. Build the labor plan around the full business, not just the brew day.

Yes, a correctly configured commercial 5-in-1 can condition, carbonate and serve finished beer. Direct service can support very fresh beer and reduce transfers, but it also keeps the vessel occupied. Breweries that need to free the tank for another batch may transfer beer to kegs or another serving package instead.

Yes. Finished beer can be transferred to suitable kegs, cans or bottles using the appropriate sanitary and pressure-controlled equipment. Distribution adds packaging labor, cold storage, transport, market margin and regulatory requirements, so include those costs and spaces in the original brewery plan.

Look beyond the brewhouse price. Include freight, taxes, building work, drains, power, ventilation, cooling, installation, permits, professional fees, taproom or kitchen construction, packaging, opening inventory, labor and working capital. BREWHA provides a startup cost calculator and a brewery ROI calculator to test assumptions. Treat calculator results as planning estimates, not guarantees.

Prepare your target batch size, weekly production goal, number of beer styles, building dimensions, ceiling height, electrical service, water conditions, location, budget and opening timeline. Send those details through BREWHA's project consultation page so the recommendation can cover the system and its supporting equipment.

BREWHA lists third-party financing contacts for customers in Canada and the United States, including options that may consider new brewery businesses. Approval, down payment, credit criteria, rates and terms come from the lender, not BREWHA. Review the current financing page and compare offers carefully.

Small packages generally ship by tracked parcel carrier. Most brewing systems and other items over approximately 110 lb ship secured on a pallet with a freight carrier. A commercial dock or forklift can reduce lift-gate and residential-delivery charges. Inspect the freight against the shipment photo before signing and record any damage or missing pieces on the bill of lading. International orders and remote deliveries have different timing and handoff arrangements. Read the current shipping policy before delivery.

BREWHA's current policy states that warranty and support apply to the original owner. Stainless vessels are guaranteed for 36 months from receipt when used and maintained normally; other accessories are listed at 12 months, while electrical products follow their vendor policies, commonly six months. Exclusions and remedies apply, so refer to the complete current warranty and terms rather than relying on this summary.

BREWHA publishes specifications, installation guidance, manuals, brew-day videos, workshops, floor plans and customer stories, and offers direct support to original equipment owners. Start with the BIAC brewing guides and contact BREWHA with your model, serial or order details and a clear description of the question.