Compare conical fermenters, brite tanks and unitanks before you buy: published size ranges, material and pressure specs, sizing math tied to output goals, and the checks to run before deposit and delivery.

A sizing and layout guide for brewpubs running 3.5–7 BBL systems — compact 2-vessel hot side, fermenter count math for taproom-driven demand, and keeping equipment visible to guests without breaking workflow.

A buyer-side guide to payment terms, FAT/SAT testing, warranty scope, and shipping Incoterms for brewery equipment — plus the warning signs of a quote that’s cheap for a reason.