Pumping off the mash tun is the easiest way to collapse the screens. It is recommended that you either put a tee and a vacuum breaker ahead of the pump or run the wort into a grant and pump off the grant. Controlling the pump with restriction, a VFD, or a dual level float switch is ideal.
This tall cylindrical grant has three 1.5" tri-clamp ports and a silicone tube for a sight glass. The narrow design helps to reduce surface area and hot side aeration. The inlet and outlet side ports are raised a few inches above the conical dish bottom dump, which helps to separate grain sediment from the wort.
40L / 10.5 gal
Made from 304 stainless steel
Ships without valves
These silicone O-rings serve as a flexible alternative to permanent compression rings in our specialized fittings. Whether you are maintaining a Medusa manifold or a standard Counter Pressure (CP) filler, these are essential spares to keep on hand. Each Medusa head requires 4 O-rings.
Also compatible with single head counter pressure bottle fillers KEG801 and KEG804.
The ForgeFit® 1/4 Turn Sample Valve is a sleek, modernized evolution of the classic "Zwickle" design, engineered for precision and ease of use on your conical fermenters or brite tanks. Whether you're checking gravity or performing a sensory analysis, this valve provides a reliable, professional-grade flow every time.
Key Features
Integrated Accessory Ledge: Designed with a built-in ledge specifically to secure a sampling pigtail (proof coil) or a CO2 checker. This allows for foam-free pours and accurate carbonation readings.
CIP Compatible: Maintain high brewery standards with ease. This valve is designed to be Cleaned-In-Place (CIP), provided the valve remains in the open position throughout your cleaning cycle to ensure all internal surfaces are reached.
Direct Replacement: This is the ideal replacement option for the standard sample valves found on MB-series conicals and brite tanks.
Please Note: The valve has a small pocket in the moving part that traps wort when closed so we don't recomend these for active fermentations.
A sealed pressure gauge is the most sanitary and safest solution for your needs. Designed to prevent krousen from plugging the gauge, it ensures longer-lasting performance and unparalleled reliability.
Tri-clamp oil filled pressure/vacuum gauge. Reads from -15-60 psi and -1-4 bar.
Specifications:
Sealed, liquid filled pressure/vacuum gauge
-15-60 psi
-1-4 BAR
1.5" tri-clamp connection
Made from 304 stainless steel
Note: These can not be shipped by air unless the oil is removed.
Replacement pipe clamp for MB conicals and brite tanks. The pipe clamp holds the dump port outlet pipe steady. Intended to be welded in place on the tank legs supporting cross bar.
Upgrade your pump with our optional Air-Charged Dampener. Diaphragm pumps naturally create a "pulsing" flow; our dampener smooths this out into a steady stream, which is essential for filtration processes. By removing the surge, you protect your filter media from pressure spikes, ensuring a cleaner finish and longer filter life.
This unit is sized for the 3" MB Sanitary Pneumatic Diaphragm Pump. Tri-clamp adapter fittings are included.
Upgrade your pump with our optional Air-Charged Dampener. Diaphragm pumps naturally create a "pulsing" flow; our dampener smooths this out into a steady stream, which is essential for filtration processes. By removing the surge, you protect your filter media from pressure spikes, ensuring a cleaner finish and longer filter life.
This unit is sized for the 2" MB Sanitary Pneumatic Diaphragm Pump. Tri-clamp adapter fittings are included.
Upgrade your pump with our optional Air-Charged Dampener. Diaphragm pumps naturally create a "pulsing" flow; our dampener smooths this out into a steady stream, which is essential for filtration processes. By removing the surge, you protect your filter media from pressure spikes, ensuring a cleaner finish and longer filter life.
This unit is sized for the 1.5" MB Sanitary Pneumatic Diaphragm Pump. Tri-clamp adapter fittings are included.
MB 3" – Heavy Must Specialist: The industry standard for fermented must, featuring a generous 6.4 mm particle pass that allows seeds, stems, and skins to move freely without the risk of clogging or labor-intensive downtime.
Resilient Self-Priming Design: Built to run dry without damage, these pumps are perfect for variable flows and won't fail if your hopper or tank runs empty during a transfer.
High-Vacuum Suction Power: Specifically designed to "pull" thick, viscous materials and "dry" solids, providing the necessary lift to move heavy must without the pump stalling or air-locking.
Gentle, Low-Shear Transfer: Minimizes vibration and "slugging" through a pneumatic operation that protects the integrity of your juice or wine while extending the lifespan of the internal diaphragms.
MB Series Sanitary Diaphragm Pumps
Sleek Design. Industrial Strength.
Our MB Series Air-Operated Double Diaphragm (AODD) pumps combine a high-polish, sanitary aesthetic with rugged reliability. Featuring a unique stainless steel wrap-around cover that protects the air valve mechanism, these pumps offer a clean, streamlined look that fits perfectly in any modern production facility.
Constructed from 304 Stainless Steel with high-performance Super Teflon and Polyether diaphragms, these pumps are engineered for longevity and ease of cleaning. Whether you are moving delicate liquids or solids-laden must, the MB Series delivers consistent, shear-sensitive flow.
Optional Pulsation Dampener System:
Upgrade your pump with our optional Air-Charged Dampener. Diaphragm pumps naturally create a "pulsing" flow; our dampener smooths this out into a steady stream, which is essential for filtration processes. By removing the surge, you protect your filter media from pressure spikes, ensuring a cleaner finish and longer filter life.
Specialized Winery Applications
Moving Must & Solids:
For moving fermented must or pomace, the MB 3" is the gold standard due to its 6.4mm solids handling and high volume. While the MB 2" can work for musts where more liquid is present (up to 4.8mm particles) such as higher liquid content crushed grapes as well as doing pump-overs mid ferment. If you're buying the pump with the intent to use it for must, the 3" model significantly reduces the risk of clogging and provides the necessary torque to move heavy skins and seeds without stalling. The MB 1.5" is recommended for wine, juice, or light lees only.
Choosing Between 2-inch and 3-inch
Choosing the right pump size for your winery—specifically between a 2-inch and a 3-inch unit—usually comes down to how much solids you’re moving and how much you value your sleep during harvest.
The 2-Inch Unit: Precision for Liquids
The 2-inch pump is your go-to for liquid-heavy transfers and boutique-scale operations. While it can handle crushed grapes, it requires a high liquid-to-solid ratio to stay happy. If your must is "dry" or contains whole berries, a 2-inch pump will often struggle, leading to "slugging"—a rhythmic vibration that wears down your diaphragms prematurely. It’s the perfect choice if 90% of your day involves moving wine or juice rather than thick skins.
The 3-Inch Unit: The Must-Have Workhorse
When it’s time to move fermented must to the press, the 3-inch model is the industry standard for a reason. It isn’t just about flow rate; it’s about clearance. With a 6.4 mm particle pass, it handles seeds, stems, and skins without breaking a sweat. Its larger diaphragm surface area creates a stronger vacuum, allowing it to "pull" thick, viscous material that would cause a smaller pump to stall or air-lock.
Which One Do You Need?
Choose the 1.5-Inch if: Your operations are strictly focused on finished wine, juice, or light lees. With a maximum particle pass of 3.2 mm, this size is designed for high-efficiency liquid transfer where solids are minimal or non-existent. It is the most compact and economical choice for general cellar work that doesn’t involve heavy skins or stems.
Choose the 2-inch if: You are a small-lot producer primarily moving juice and wine, or if your must is consistently well-crushed and juicy.
Choose the 3-Inch if: You are moving heavy fermented reds to the press. It’s far less likely to clog, saving you hours of labor and preventing the dreaded "bridging" at the intake.
Regardless of size, diaphragm pumps still need a little lubrication. Keep a "juice reserve" handy to splash into your hopper; it helps the skins slide through the system and keeps your harvest moving smoothly.
Pro-Tip: If you are moving must that is particularly "dry," ensure your suction hose is as short and straight as possible. Every foot of hose and every bend adds friction that a diaphragm pump struggles to overcome when there isn't enough liquid to act as a lubricant.
Versatility Beyond the Vineyard
While designed with the winery in mind, the MB Series is a workhorse across multiple industries. Their self-priming, seal-less design makes them ideal for:
Food & Beverage: Transferring juices, oils, sauces, and dairy products.
Cosmetics & Pharma: Handling lotions, creams, and high-purity fluids.
Chemical Processing: Moving shear-sensitive or abrasive chemicals.
General Industrial: Sump evacuation, drum emptying, and viscous fluid transfer.
Note: All MB Series pumps are air-powered and require a standard air compressor for operation. Each unit features integrated one-way check valves to ensure consistent priming and prevent backflow.
Model #
Inlet/Outlet (in)
Max Flow (GPM)
Air Supply (CFM)
Solid Size (in)
Max Temp (°F)
PMP6600
1.5" TC
39.6
23.7
0.1"
248
PMP6601
2.0" TC
99.9
31.8
0.2'
248
PMP6602
3.0" TC
150.0
53.0-70.6
0.3"
248
MB 2" – Versatile Boutique Workhorse: The ideal "all-rounder" for small-lot producers, offering a balance between rapid liquid transfer and the ability to move "juicy" crushed must without the bulk of a larger unit.
Resilient Self-Priming Design: Built to run dry without damage, these pumps are perfect for variable flows and won't fail if your hopper or tank runs empty during a transfer.
High-Vacuum Suction Power: Specifically designed to "pull" liquid and crushed grapes with a high liquid-to-solid ratio to transfer your product without the pump stalling or air-locking.
Gentle, Low-Shear Transfer: Minimizes vibration and "slugging" through a pneumatic operation that protects the integrity of your juice or wine while extending the lifespan of the internal diaphragms.
MB Series Sanitary Diaphragm Pumps
Sleek Design. Industrial Strength.
Our MB Series Air-Operated Double Diaphragm (AODD) pumps combine a high-polish, sanitary aesthetic with rugged reliability. Featuring a unique stainless steel wrap-around cover that protects the air valve mechanism, these pumps offer a clean, streamlined look that fits perfectly in any modern production facility.
Constructed from 304 Stainless Steel with high-performance Super Teflon and Polyether diaphragms, these pumps are engineered for longevity and ease of cleaning. Whether you are moving delicate liquids or solids-laden must, the MB Series delivers consistent, shear-sensitive flow.
Optional Pulsation Dampener System:
Upgrade your pump with our optional Air-Charged Dampener. Diaphragm pumps naturally create a "pulsing" flow; our dampener smooths this out into a steady stream, which is essential for filtration processes. By removing the surge, you protect your filter media from pressure spikes, ensuring a cleaner finish and longer filter life.
Specialized Winery Applications
Moving Must & Solids:
For moving fermented must or pomace, the MB 3" is the gold standard due to its 6.4mm solids handling and high volume. While the MB 2" can work for musts where more liquid is present (up to 4.8mm particles) such as higher liquid content crushed grapes as well as doing pump-overs mid ferment. If you're buying the pump with the intent to use it for must, the 3" model significantly reduces the risk of clogging and provides the necessary torque to move heavy skins and seeds without stalling. The MB 1.5" is recommended for wine, juice, or light lees only.
Choosing Between 2-inch and 3-inch
Choosing the right pump size for your winery—specifically between a 2-inch and a 3-inch unit—usually comes down to how much solids you’re moving and how much you value your sleep during harvest.
The 2-Inch Unit: Precision for Liquids
The 2-inch pump is your go-to for liquid-heavy transfers and boutique-scale operations. While it can handle crushed grapes, it requires a high liquid-to-solid ratio to stay happy. If your must is "dry" or contains whole berries, a 2-inch pump will often struggle, leading to "slugging"—a rhythmic vibration that wears down your diaphragms prematurely. It’s the perfect choice if 90% of your day involves moving wine or juice rather than thick skins.
The 3-Inch Unit: The Must-Have Workhorse
When it’s time to move fermented must to the press, the 3-inch model is the industry standard for a reason. It isn’t just about flow rate; it’s about clearance. With a 6.4 mm particle pass, it handles seeds, stems, and skins without breaking a sweat. Its larger diaphragm surface area creates a stronger vacuum, allowing it to "pull" thick, viscous material that would cause a smaller pump to stall or air-lock.
Which One Do You Need?
Choose the 1.5-Inch if: Your operations are strictly focused on finished wine, juice, or light lees. With a maximum particle pass of 3.2 mm, this size is designed for high-efficiency liquid transfer where solids are minimal or non-existent. It is the most compact and economical choice for general cellar work that doesn’t involve heavy skins or stems.
Choose the 2-inch if: You are a small-lot producer primarily moving juice and wine, or if your must is consistently well-crushed and juicy.
Choose the 3-Inch if: You are moving heavy fermented reds to the press. It’s far less likely to clog, saving you hours of labor and preventing the dreaded "bridging" at the intake.
Regardless of size, diaphragm pumps still need a little lubrication. Keep a "juice reserve" handy to splash into your hopper; it helps the skins slide through the system and keeps your harvest moving smoothly.
Pro-Tip: If you are moving must that is particularly "dry," ensure your suction hose is as short and straight as possible. Every foot of hose and every bend adds friction that a diaphragm pump struggles to overcome when there isn't enough liquid to act as a lubricant.
Versatility Beyond the Vineyard
While designed with the winery in mind, the MB Series is a workhorse across multiple industries. Their self-priming, seal-less design makes them ideal for:
Food & Beverage: Transferring juices, oils, sauces, and dairy products.
Cosmetics & Pharma: Handling lotions, creams, and high-purity fluids.
Chemical Processing: Moving shear-sensitive or abrasive chemicals.
General Industrial: Sump evacuation, drum emptying, and viscous fluid transfer.
Note: All MB Series pumps are air-powered and require a standard air compressor for operation. Each unit features integrated one-way check valves to ensure consistent priming and prevent backflow.
Model #
Inlet/Outlet (in)
Max Flow (GPM)
Air Supply (CFM)
Solid Size (in)
Max Temp (°F)
PMP6600
1.5" TC
39.6
23.7
0.1"
248
PMP6601
2.0" TC
99.9
31.8
0.2'
248
PMP6602
3.0" TC
150.0
53.0-70.6
0.3"
248
MB 1.5" – Precision Liquid Handling: Optimized for finished wine, juice, and light lees, this size is designed for high-efficiency transfer of liquids or fluids with minimal solids (maximum particle pass of 3.2 mm).
Resilient Self-Priming Design: Built to run dry without damage, these pumps are perfect for variable flows and won't fail if your hopper or tank runs empty during a transfer.
High-Vacuum Suction Power: Specifically designed to "pull" liquid and transfer your product without the pump stalling or air-locking.
Gentle, Low-Shear Transfer: Minimizes vibration and "slugging" through a pneumatic operation that protects the integrity of your juice or wine while extending the lifespan of the internal diaphragms.
MB Series Sanitary Diaphragm Pumps
Sleek Design. Industrial Strength.
Our MB Series Air-Operated Double Diaphragm (AODD) pumps combine a high-polish, sanitary aesthetic with rugged reliability. Featuring a unique stainless steel wrap-around cover that protects the air valve mechanism, these pumps offer a clean, streamlined look that fits perfectly in any modern production facility.
Constructed from 304 Stainless Steel with high-performance Super Teflon and Polyether diaphragms, these pumps are engineered for longevity and ease of cleaning. Whether you are moving delicate liquids or solids-laden must, the MB Series delivers consistent, shear-sensitive flow.
Optional Pulsation Dampener System:
Upgrade your pump with our optional Air-Charged Dampener. Diaphragm pumps naturally create a "pulsing" flow; our dampener smooths this out into a steady stream, which is essential for filtration processes. By removing the surge, you protect your filter media from pressure spikes, ensuring a cleaner finish and longer filter life.
Specialized Winery Applications
Moving Must & Solids:
For moving fermented must or pomace, the MB 3" is the gold standard due to its 6.4mm solids handling and high volume. While the MB 2" can work for musts where more liquid is present (up to 4.8mm particles) such as higher liquid content crushed grapes as well as doing pump-overs mid ferment. If you're buying the pump with the intent to use it for must, the 3" model significantly reduces the risk of clogging and provides the necessary torque to move heavy skins and seeds without stalling. The MB 1.5" is recommended for wine, juice, or light lees only.
Choosing Between 2-inch and 3-inch
Choosing the right pump size for your winery—specifically between a 2-inch and a 3-inch unit—usually comes down to how much solids you’re moving and how much you value your sleep during harvest.
The 2-Inch Unit: Precision for Liquids
The 2-inch pump is your go-to for liquid-heavy transfers and boutique-scale operations. While it can handle crushed grapes, it requires a high liquid-to-solid ratio to stay happy. If your must is "dry" or contains whole berries, a 2-inch pump will often struggle, leading to "slugging"—a rhythmic vibration that wears down your diaphragms prematurely. It’s the perfect choice if 90% of your day involves moving wine or juice rather than thick skins.
The 3-Inch Unit: The Must-Have Workhorse
When it’s time to move fermented must to the press, the 3-inch model is the industry standard for a reason. It isn’t just about flow rate; it’s about clearance. With a 6.4 mm particle pass, it handles seeds, stems, and skins without breaking a sweat. Its larger diaphragm surface area creates a stronger vacuum, allowing it to "pull" thick, viscous material that would cause a smaller pump to stall or air-lock.
Which One Do You Need?
Choose the 1.5-Inch if: Your operations are strictly focused on finished wine, juice, or light lees. With a maximum particle pass of 3.2 mm, this size is designed for high-efficiency liquid transfer where solids are minimal or non-existent. It is the most compact and economical choice for general cellar work that doesn’t involve heavy skins or stems.
Choose the 2-inch if: You are a small-lot producer primarily moving juice and wine, or if your must is consistently well-crushed and juicy.
Choose the 3-Inch if: You are moving heavy fermented reds to the press. It’s far less likely to clog, saving you hours of labor and preventing the dreaded "bridging" at the intake.
Regardless of size, diaphragm pumps still need a little lubrication. Keep a "juice reserve" handy to splash into your hopper; it helps the skins slide through the system and keeps your harvest moving smoothly.
Pro-Tip: If you are moving must that is particularly "dry," ensure your suction hose is as short and straight as possible. Every foot of hose and every bend adds friction that a diaphragm pump struggles to overcome when there isn't enough liquid to act as a lubricant.
Versatility Beyond the Vineyard
While designed with the winery in mind, the MB Series is a workhorse across multiple industries. Their self-priming, seal-less design makes them ideal for:
Food & Beverage: Transferring juices, oils, sauces, and dairy products.
Cosmetics & Pharma: Handling lotions, creams, and high-purity fluids.
Chemical Processing: Moving shear-sensitive or abrasive chemicals.
General Industrial: Sump evacuation, drum emptying, and viscous fluid transfer.
Note: All MB Series pumps are air-powered and require a standard air compressor for operation. Each unit features integrated one-way check valves to ensure consistent priming and prevent backflow.
Model #
Inlet/Outlet (in)
Max Flow (GPM)
Air Supply (CFM)
Solid Size (in)
Max Temp (°F)
PMP6600
1.5" TC
39.6
23.7
0.1"
248
PMP6601
2.0" TC
99.9
31.8
0.2'
248
PMP6602
3.0" TC
150.0
53.0-70.6
0.3"
248
Healthy, strong, properly rehydrated yeast cells that are prepared for a perfect fermentation
Automated process saves labor
Repeatability: process can be repeated by the machine without variables from human preparation
Increased viability and cell count reduces the amount of yeast needed.
The German made Yeast Booster Pro from Quantor offers a labor saving, precise, repeatable method for rehydrating dry yeast. Designed to rehydrate up to 2,000 grams of yeast at a time (available Yeast Booster Max handles up to 10,000 grams) with built-in temperature control and automated pumping in of water and juice. The result is consistently healthy yeast, producing optimum flavors, with greatly reduced chances of stuck fermentation.
The Yeast-Booster is run by a processor. All the required parameters can be set in the menu: start temperature, target temperature, time, etc. From the menu change the language and adjust the display lighting contrast. In the start phase the water will be heated to 101.3°F/38.5°C. Upon reaching the target temperature the yeast is added to the mixture. During the first phase of the propagation, the yeast will be gently circulated through a membrane pump, which will break up lumps and add oxygen to the mixture. Fresh must from the target tank will be added to the mixture every 15 minutes to acclimate the yeast. At the end of the up-scaling process, the propagated yeast mixture will be pumped into the target tank. The Yeast-Booster can then start the rinsing and cleaning cycle. The cycle lasts 2-3 hours, allowing time for cells to become active and begin replication.
The Yeast Booster is equipped with robust motorized valves, a strong pump for faster emptying, and a perforated stainless screen at the bottom of the tank breaking-up remaining clumps of dry-yeast to reach a fine, homogenous mixture. The unit is jacketed for connection to water (or glycol) for cooling and also features a built-in electric heater for precise temperature control during rehydration. Tank, screen, control panel, and frame are made from stainless steel.
110V, Single Phase, 60Hz
Clean and sanitize two full size kegs per 5-minute cycle
Fully automated PLC controller executes every step of the cleaning, rinsing, and sanitizing process
Optional hookup for steam cleaning
Preset programs 1/2 bbl, 1/4 bbl and 1/6 bbl sanke kegs
This fully automated keg washer will efficiently wash two kegs simultaneously, enhancing productivity and streamlining your brewing operations. The Keg Washer has two reservoirs, one is heated for caustic and the other holds sanitizer to ensure a thorough and effective cleaning process.
All steps are easily configurable in the computer control unit. Those seeking an extra level of sanitization, this system comes equipped with an option to use steam for an extra level of sanitization.
Features:
Washes two kegs simultaneously (~5 min per cycle for 1/2 bbl kegs)
21-gallon heated Caustic reservoir
21-gallon sanitizer reservoir Size
Optional steam hook up
Uses compressed air to empty kegs
Stainless construction
Water resistant enclosures
Preprogrammed Siemens PLC controller (preset for 1/2 bbl, 1/4 bbl and 1/6 bbl kegs)
Easily reconfigured for custom applications
6kw heating element in the caustic reservoir.
Dimensions: 43.3" L x 29.5" D x 48.3" H
With Kegs Installed: 43.3" L x 40.1" D x 57" H
Keg Loading Height: 35"
Shipping Dimensions: 48" x L 33" W x 56" H
Hook Ups:
208/220V Single Phase electrical
Compressed Air
CO2
Water
Increases hopping efficiency by 20–40% with its innovative design, including a wedge wire screen for optimal particle separation and clog prevention
Supports first wort hopping, hop back usage, biotransformation during fermentation, traditional dry hopping, hop charging during the boil, and fresh fruit additions
Allows for easy air purging and wort recirculation, with a straightforward setup for various stages of the brewing process
The MB Hop Gun is engineered for efficient and straightforward hop handling. Equipped with a wedge wire screen, it prevents clogging and ensures effective particle separation. The system allows for air purging and the recirculation of wort, fermenting wort, or beer, delivering a 20 to 40% increase in hopping efficiency.
Versatile in its applications, the MB Hop Gun supports first wort hopping by filtering lautered wort, functions as a hop back when positioned before or after the heat exchanger during kettle knockout, and enables hop biotransformation when used on day three of fermentation. Additionally, it facilitates traditional dry hopping post-fermentation and can even be utilized for hop charging during the boil.
The MB Hop Gun is also compatible with fresh fruit additions, broadening its utility for creative brewing applications. Note: The surface is not insulated, so caution is advised when using the device with hot wort.
Specs:
1.5" tri-clamp hardware included
Top & bottom sight glass
Pressure Gauge (0-30 psi)
PRV (working pressure 30 psi)
Bleed valve
Rolling casters w/ brakes
Made from 304 stainless steel
Size
Net Volume
Total Volume
Height
Tank Diameter*
Hop Capcity (Whole Cone)
50L
13.21 Gal
17.17 Gal
59.00"
13.77"
4 lbs
100L
26.42 Gal
36.98 Gal
84.64"
15.74"
8 lbs
150L
39.63 Gal
47.55 Gal
86.61"
17.71"
12 lbs
200L
52.83 Gal
60.76 Gal
86.61"
19.68"
16 lbs
*Tank Diameter does not account for piping and tri-clamp fittings.
