Remove the whole lid
Open the entire top of the vessel to lift out the SCOBY or pellicle, inspect the interior, and clean hard-to-reach surfaces.
BREWHA Kombucha Brewing Systems
Brew better kombucha with full access and better temperature control.
Heat, ferment, condition, and serve in a jacketed, insulated stainless system with a completely removable lid for easier SCOBY handling.
- Completely removable lid
- Jacketed and insulated
- Pilot to commercial sizes
- Stainless beverage platform
Designed around living culture
A kombucha fermenter should make the culture easier to manage—not harder to reach.
BREWHA’s 5-in-1 Fermentor combines a fully removable lid with jacketed, insulated stainless-steel construction. The result is direct access to the SCOBY or pellicle, more deliberate temperature management, fewer transfers, and a cleaner path from sweet tea to finished beverage.
Stabilize temperature
The water jacket supports heating and cooling connections, while insulation slows unwanted heat gain or loss.
Reduce transfers
Heat, steep, cool, ferment, condition, carbonate, and prepare for packaging with more of the process in one vessel.
Scale deliberately
Begin with a pilot format or choose a commercial volume, then add compatible vessels as fermentation capacity grows.
The removable-lid advantage
Full access changes the daily work.
Kombucha develops a cellulose pellicle across the liquid surface. A narrow manway can make that layer awkward to inspect, divide, or remove—especially as production volume increases. The BREWHA lid releases around the entire vessel opening, giving the operator direct overhead access.
- Lift the SCOBY or pellicle without forcing it through a small port
- Visually inspect the complete product surface and vessel interior
- Reach interior surfaces more easily during cleaning and inspection
- Add tea, sugar solution, culture, or approved flavor additions with fewer access constraints
- Use suitable lifting equipment for larger lids and follow the handling procedure
Jacketed + insulated
Build temperature control into the vessel—not around it.
Culture activity, flavor development, and production timing are influenced by temperature. BREWHA’s water jacket provides a heat-transfer path around the vessel, and the insulated stainless exterior helps resist ambient swings and retain the conditions your process is designed around.
Integrated electric heat can support heating and above-ambient fermentation. Active cooling requires an appropriate cold-water source or chiller connected to the jacket; insulation alone does not cool the product.
Heat deliberately
Use the correctly configured heater and controller for sweet-tea preparation and gentle temperature maintenance.
Cool before inoculation
Use the jacket or an approved cooling method and verify that the liquid is suitable for the culture before adding it.
Hold a validated range
Monitor and record temperature against the culture supplier’s instructions and the operation’s food-safety plan.
Chill for finishing
Connect a suitable chiller when colder conditioning or storage temperatures are part of the validated process.
A simpler production path
From sweet tea to conditioned kombucha.
This is a high-level equipment workflow. Recipes, temperatures, acidity targets, alcohol controls, and packaging procedures must come from a validated process appropriate to the product and jurisdiction.
Heat
Heat suitable water in the vessel using the configured electric system.
Dissolve + steep
Dissolve the sugar without scorching and steep the selected tea using sanitary tools.
Cool
Remove the tea and cool to the validated inoculation temperature.
Inoculate
Add healthy starter liquid and culture according to supplier instructions and the production plan.
Ferment
Protect the opening with a sanitary gas-permeable cover so primary fermentation receives oxygen.
Verify
Track time, temperature, sensory condition, pH, and alcohol as required by the validated food-safety plan.
Finish
Remove the pellicle, then flavor, condition, chill, carbonate, package, or serve using approved procedures.
Watch the BREWHA workflow
See the small kombucha system heat, steep, cool, ferment, carbonate, and prepare the beverage for serving.
Pilot + commercial kombucha equipment
Commercial Kombucha Brewing System | All-in-One Stainless Steel Fermenter
A stainless all-in-one production package designed for kombucha startups, pilot programs, and growing beverage brands.
From $6,601.00 CAD
- 5-in-1 stainless conical fermenter with removable lid
- Water jacket and permanent insulation
- Built-in heating solution and power control
- Fittings, valves, and stainless filter basket
- Options spanning pilot through commercial production
Size for the full workflow
Choose capacity by working volume and fermentation time—not gross tank volume alone.
BREWHA publishes gross vessel capacity. Actual working volume is lower and depends on headspace, recipe, culture behavior, and the approved process.
Pilot development
30–91 L8–24 US gal gross vessel classesCommercial entry
240–420 L63–110 US gal gross vessel classesGrowing production
720–1,080 L190–286 US gal gross vessel classesHigher volume
2,160 L570 US gal gross vessel classConfirm current product variants, usable volume, dimensions, power, phase, jacket connections, and lifting requirements before ordering. Review BREWHA specifications.
Quality + food safety
The tank supports control. Your process provides assurance.
Commercial kombucha production requires more than a recipe. Build a validated food-safety and quality program that addresses sanitation, culture condition, fermentation, acidity, alcohol, carbonation, packaging, storage, shelf life, labeling, and records.
Measure acidity
Use a calibrated instrument and a validated corrective-action plan rather than taste alone.
Control alcohol
Fermentation can continue after packaging; verify alcohol remains within the applicable product category.
Manage pressure
Use rated equipment and packaging, defined carbonation controls, and appropriate cold-chain procedures.
Protect the culture
Document sanitation, personal hygiene, incoming materials, mold response, batch records, and traceability.
More than one beverage
Build a flexible fermented-beverage platform.
The same core system may support compatible tea ferments and other beverages when the recipe, controls, cleaning program, and local requirements are appropriate.
Traditional or flavored tea fermentation with controlled handling and finishing.
Alcoholic fermented beverages produced under the applicable licensing and controls.
Specialty fermented drinks developed through a validated beverage process.
Still or carbonated products that benefit from heating, cooling, mixing, and sanitary storage.
Plan your kombucha system
Tell us what you want to produce.
Share the target working volume, batch frequency, location, utilities, packaging format, and growth plan. BREWHA can help identify a relevant vessel and equipment configuration for further review.
- Vessel size and working-volume discussion
- Heating, cooling, and electrical requirements
- Lid handling and facility-clearance planning
- Conditioning, carbonation, serving, and packaging options
Frequently asked questions
Choosing a kombucha brewing system.
Edit, reorder, add, remove, and link these answers in the Shopify theme editor.
Why is a completely removable lid useful for kombucha?
The entire vessel opening becomes accessible, making it easier to inspect and remove the SCOBY or pellicle and to reach interior surfaces during cleaning. Larger lids require an appropriate lifting and handling plan.
Are the BREWHA 5-in-1 fermenters jacketed and insulated?
Yes. The new 5-in-1 fermenters use a water jacket and permanent insulation. The jacket provides a heat-transfer path when connected to an appropriate heating or cooling source; insulation helps reduce unwanted temperature change but does not create cooling by itself.
Should the vessel be sealed during primary kombucha fermentation?
Kombucha primary fermentation normally needs oxygen. Follow the validated process and use a sanitary, gas-permeable cover on the appropriate opening to keep out insects and debris while allowing airflow. Do not assume that a pressure-tight configuration is appropriate for primary fermentation.
Can the same vessel condition, carbonate, or serve kombucha?
The pressure-rated 5-in-1 vessel can support conditioning, carbonation, and serving preparation when configured and operated correctly. Remove the pellicle first, use rated components, and follow validated pressure, alcohol, packaging, and cold-storage controls.
What kombucha system size should I choose?
Size from the desired working volume, headspace, fermentation duration, weekly output, packaging schedule, utilities, and expansion plan—not gross tank volume alone. BREWHA can help compare the pilot and commercial options.
What should a commercial kombucha safety plan monitor?
Requirements vary, but a validated program commonly addresses sanitation, culture condition, time and temperature, pH, alcohol, carbonation pressure, packaging, storage, shelf life, labeling, traceability, and corrective actions. Confirm the exact requirements with the regulator and qualified food-safety professionals.
Ready to simplify production?
Explore the BREWHA all-in-one kombucha system.
Compare sizes, electrical configurations, included equipment, and options for pilot or commercial production.