The Right Pump for the Right Job: A Brewer's Guide to Pump Selection
Using the wrong pump is like using a forklift to deliver a cupcake. It might work, but you're going to cause problems. Here's how to match pumps to applications without getting into the engineering weeds.
The Five Pump Types You'll Actually Use
Walk into any craft brewery and you'll find a handful of pump types doing very different jobs. Each excels at specific applications and fails at others. Understanding these strengths and limitations will save you from expensive mistakes and damaged beer.
Centrifugal Pumps: The Hot Side Workhorse
How They Work (Simplified): An impeller spins rapidly, using centrifugal force to move liquid from the center outward. Think of it like a water sprinkler spinning and throwing water outward.
What They Do Well:
- Move large volumes quickly
- Handle hot liquids effectively
- Provide smooth, continuous flow
- Work great for CIP circulation
- Relatively simple and economical
What They Don't Do Well:
- Self-priming (need liquid to start)
- Running dry (destroys seals quickly)
- Gentle product handling (creates shear forces)
- Ideal for carbonated beer (can affect foam, CO₂, mouthfeel)
- Handling high-viscosity liquids
C-100 Series (External Seal)
Best For: CIP circulation, cold transfers, glycol circulation
Limitation: External seals are more vulnerable to heat exposure. Better suited for applications under 140°F or intermittent hot use.
Advantage: More economical, easier seal replacement
Ampco CB+ Series (Internal Seal)
Best For: Hot wort transfers, hot CIP, any sustained high-temperature application
Why It Costs More: Internal seals handle heat better and last longer in brewing environments. This is the one-size-fits-most solution.
Recommendation: If you're buying one centrifugal pump for your brewery, this is the one to get.
Best Applications in Your Brewery:
- Hot wort from kettle to heat exchanger (Ampco CB+)
- Hot water circulation during mashing
- CIP supply and return lines
- Cooling water circulation
- Glycol system circulation
Positive Displacement Pumps: The Beer Quality Protector
How They Work (Simplified): Rather than spinning an impeller, these pumps trap a specific volume of liquid and move it from inlet to outlet. Like squeezing a tube of toothpaste from one end to the other.
Types You'll See:
- Lobe pumps - Two rotating lobes create chambers that move liquid
- Screw pumps - Intermeshing screws move liquid progressively
- Both are considered "positive displacement" and work similarly for brewing purposes
What They Do Well:
- Gentle product handling (minimal shear)
- Self-priming capability
- Consistent flow regardless of back pressure
- Maintain CO₂ in solution
- Handle liquids with some solids content
- Precise flow control
- Reduce CO₂ usage (can pull beer without requiring CO₂ push)
What They Don't Do Well:
- High-speed transfers (they're deliberate, not fast)
- Handling large debris or hop chunks
- Economical for simple applications (they cost more)
Best Applications in Your Brewery:
- Finished beer transfers (tank to tank)
- Packaging line feed (canning, bottling, kegging)
- Yeast transfers and harvesting
- Any carbonated beer movement
- High-gravity worts with suspended solids
- Applications where product quality is paramount
Maintenance Reality: These pumps have more complex internals than centrifugal pumps. Seals, rotors, and timing gears require periodic replacement. Budget for maintenance parts and learn your specific pump's service intervals.
Browse Positive Displacement Pumps →Diaphragm Pumps: The Forgiving Generalist
How They Work (Simplified): A flexible diaphragm moves back and forth, creating suction on one stroke and discharge on the other. Often air-powered (pneumatic) for safety around flammable liquids.
What They Do Well:
- Handle anything (beer, wort, fruit, hops, yeast, chemicals)
- Run dry without damage
- Self-priming with excellent suction lift
- Portable and versatile
- Safe in hazardous environments (pneumatic models)
- Simple operation and maintenance
What They Don't Do Well:
- Precision flow control (pulsating discharge)
- High-volume transfers (relatively slow)
- Quiet operation (pneumatic models are loud)
- Energy efficiency (air consumption can be high)
Best Applications in Your Brewery:
- Transferring beer with fruit additions
- Dry hopping transfers
- Pump-overs during fermentation
- Emergency backup when your main pump fails
- Chemical transfers (acids, caustics)
- Yeast slurry with high particulate content
- Any situation where you might run the pump dry
Peristaltic Pumps: The Contamination-Free Specialist
How They Work (Simplified): Rollers compress a flexible tube, squeezing liquid through like squeezing a garden hose to move water along. The liquid never touches the pump mechanism.
What They Do Well:
- Absolutely no contamination (liquid only touches tube)
- Precise, controllable flow rates
- Self-priming with excellent suction
- Gentle handling for shear-sensitive products
- Simple cleaning (replace the tube)
- Handle viscous liquids and slurries
What They Don't Do Well:
- High flow rates (limited by tube size)
- High-pressure applications
- Long-term continuous operation (tube wear)
- Cost-effective for large volume transfers
Best Applications in Your Brewery:
- Yeast pitching (precise dosing)
- Nutrient and chemical dosing
- Small-batch transfers where contamination is critical
- Lab and pilot system applications
- Inoculation of sour beer cultures
- Any situation requiring absolute cleanliness
Screw Pumps: The High-Solids Handler
How They Work (Simplified): One or more screws rotate within a housing, progressively moving liquid (and solids) from inlet to outlet. Think of an auger moving grain, but for liquids.
What They Do Well:
- Handle high-solids content (fruit pulp, grain, hops)
- Gentle on product despite solids handling
- Consistent flow rate
- Good with viscous liquids
- Self-priming capability
What They Don't Do Well:
- Cost-effective for simple applications
- Easy maintenance (more complex than centrifugal)
- High-speed transfers
Best Applications in Your Brewery:
- Fruit beer transfers with significant pulp
- Spent grain removal systems
- High-adjunct beers with suspended solids
- Thick yeast slurries
- Applications where diaphragm pumps clog
Common Mistakes That Cost Money
Mistake #1: Not Considering Pump Type for Finished Beer Quality
The reality: Many breweries use centrifugal pumps for finished beer transfers, and it works. However, high-speed impellers create shear forces that can potentially affect beer in subtle ways.
Potential impacts: The shear from centrifugal pumps may break up delicate foam structure, knock some CO₂ out of solution, impact mouthfeel, or slightly dull hop aroma (especially noticeable in heavily dry-hopped IPAs).
When it matters most: For packaging operations (canning, bottling) and quality-focused applications where you're trying to preserve every detail of the beer, positive displacement pumps are worth the investment. For basic cellar transfers of non-carbonated beer, centrifugal pumps are commonly used without major issues.
Mistake #2: Running Any Pump Dry
Why it happens: Someone forgot to open a valve, the tank ran empty, or you started the pump before priming it.
The damage: Centrifugal and positive displacement pumps generate heat through friction. Without liquid to cool and lubricate seals, you can destroy a pump in 30 seconds. Seal damage, warped housings, scored surfaces.
Prevention: Always verify liquid flow before starting pumps (except diaphragm and peristaltic, which tolerate dry running). Install low-level cutoffs on tanks feeding pumps. Train everyone on proper startup procedures.
Mistake #3: Undersizing Your Pump
Why it happens: Buying based on price rather than calculating actual flow requirements for your transfer distances and volumes.
The result: A 30-minute transfer becomes a 2-hour transfer. The pump runs constantly at maximum capacity, wearing out faster. You can't run CIP at proper flow rates.
How to avoid: Calculate your actual needs first. How many barrels per hour? What's your transfer distance? What's your elevation change? Size the pump to handle your actual application with some headroom.
Mistake #4: Ignoring CIP Flow Through Pumps
Why it happens: Easier to bypass the pump during CIP and just clean the lines.
The problem: Product residue builds up inside the pump body, creating contamination risk. Seals and internal surfaces harbor bacteria.
The solution: Include pumps in your CIP circuits. Most pumps can handle hot caustic and acid (verify with your specific model). Run CIP solution through pumps, not around them.
Mistake #5: Buying the Wrong Type for Hot Liquids
The scenario: Buying a C-100 style centrifugal pump with external seals for continuous hot wort service.
What happens: External seals aren't designed for sustained high temperatures. Premature seal failure, leaking, shortened pump life.
The better choice: Ampco CB+ series with internal seals, designed specifically for hot beverage applications. Yes, it costs more. It also lasts longer and doesn't fail during brew days.
Pump Selection by Brewery Zone
Hot Side (Brewhouse)
Primary Pump: Centrifugal (Ampco CB+ or equivalent)
- Hot wort from mash tun to kettle
- Kettle to heat exchanger
- Hot water circulation during mashing
- Hot CIP circulation
Backup: Diaphragm Pump
- Emergency transfers when main pump fails
- Flexibility for unusual situations
Cold Side (Cellar)
Primary Pump: Positive Displacement (Lobe or Screw)
- All fermented beer transfers
- Tank to tank movements
- Brite tank filling
- Any carbonated beer
Secondary: Centrifugal for CIP Only
- Cold-side CIP circulation
- Not for product transfer
Specialty: Diaphragm for Adjuncts
- Fruit additions
- Dry hopping transfers
- Yeast with high solids
Packaging Area
Recommended: Positive Displacement
- Feed to canning line
- Feed to bottling line
- Brite tank to kegging station
Specialty Applications
Yeast Management: Peristaltic or Positive Displacement
- Yeast pitching (peristaltic for precision)
- Yeast harvesting (positive displacement for volume)
- Yeast brink to fermenter
Chemical Handling: Diaphragm
- Acid and caustic transfers
- Sanitizer dilution systems
- Cleaning chemical dosing
Maintenance Basics That Actually Matter
Seal Replacement Schedule
Replace seals on a schedule, not when they fail. Failed seals mean leaks, contamination risk, and emergency repairs during production. Check your pump manufacturer's recommendations, but general guidelines:
- Centrifugal pumps: Inspect seals every 6 months, replace annually or at 2,000 hours of operation
- Positive displacement: Inspect quarterly, replace based on manufacturer spec (varies widely by model)
- Diaphragm pumps: Inspect diaphragms every 3 months, replace when you see wear or cracking
- Peristaltic pumps: Replace tubes based on hours of operation, before visible wear causes failure
Spare Parts You Should Stock
Nothing worse than a pump failure on brew day with no spare parts. Minimum spare parts inventory:
- Complete seal kit for each pump model
- Impellers or rotors for critical pumps
- Gaskets and O-rings
- Replacement diaphragms (if using diaphragm pumps)
- Peristaltic pump tubes (if applicable)
Warning Signs to Never Ignore
Unusual Noise:
- Grinding, squealing, or knocking means immediate investigation
- Don't wait to see if it gets worse
- Shut down and inspect
Reduced Flow:
- If transfers take longer than normal, don't assume fouling
- Check seals, impellers, and internal clearances
- Flow loss indicates wear or damage
Any Leaking:
- Don't "monitor" a leak
- Leaks only get worse
- Replace seals immediately when leaking starts
- Small drips become contamination sources
Vibration Changes:
- Increased vibration means bearing wear or imbalance
- Address before it causes coupling or motor damage
CIP for Pumps
Proper CIP protocol for pumps:
- Pre-rinse: Flush with water immediately after product transfer
- Caustic cycle: Circulate hot caustic through pump body (verify temperature rating)
- Rinse: Flush until pH neutral
- Acid cycle: If needed for mineral deposits (less frequent than caustic)
- Final rinse: Potable water until clean
- Sanitize: Before next use, not stored wet
Most pumps can handle standard CIP temperatures and chemicals, but verify with your specific model's specs.
Buying Guide: What to Buy When
New Brewery (Starting Equipment)
Minimum Viable Pump Setup:
- One Ampco CB+ centrifugal for hot side and CIP
- One positive displacement for all cold-side beer transfers
- Optional: One diaphragm pump for flexibility and backup
Total Investment: $3,000-$8,000 depending on sizes and specifications
Why this works: Two pumps handle 90% of your needs. The Ampco CB+ can do hot wort, hot CIP, and cold CIP. The positive displacement handles all your beer. Add the diaphragm when you start doing fruited beers or need backup.
Growing Brewery (Expanding Operations)
What to Add:
- Dedicated positive displacement for packaging (if canning/bottling)
- Second centrifugal for simultaneous operations
- Diaphragm pump for specialty applications
- Consider peristaltic for yeast management
Standardization Strategy: Where possible, buy the same brand/model for similar applications. This simplifies spare parts, training, and maintenance. One model you know inside and out beats three different models you kind of understand.
Established Brewery (Optimizing Efficiency)
Considerations:
- Dedicated pumps for specific zones (hot side, cold side, packaging)
- Upgrade to larger capacity pumps if transfers are bottleneck
- Add specialty pumps (screw pumps for fruit, peristaltic for dosing)
- Variable frequency drives (VFDs) for precise flow control
Budget Considerations
Cheap Pumps Cost More Long-Term:
- More frequent seal replacement
- Shorter overall lifespan
- Higher maintenance labor
- More downtime during failures
- Potential beer quality issues
But Don't Overbuy:
- Don't buy a 100 GPM pump for a 7-barrel brewery
- Don't buy exotic specialty pumps you'll never need
- Match capability to actual application
The Simple Decision Tree
When selecting a pump, ask these questions in order:
- Is the liquid hot (over 140°F)?
- Yes → Centrifugal with internal seals (Ampco CB+)
- No → Continue to question 2
- Is it carbonated beer?
- Yes → Positive displacement strongly recommended (centrifugal may affect foam, CO₂, mouthfeel)
- No → Continue to question 3
- Does it have significant chunks or solids?
- Heavy solids → Screw pump or diaphragm pump
- Light solids → Diaphragm pump
- No solids → Continue to question 4
- Is it for CIP circulation only?
- Yes → Centrifugal (sized for flow requirements)
- No → Continue to question 5
- Is it finished (fermented) beer?
- Yes → Positive displacement
- No → Continue to question 6
- Need precise dosing or contamination-free transfer?
- Yes → Peristaltic pump
- No → Positive displacement or centrifugal based on volume needs
Need Help Selecting the Right Pump?
GW Kent stocks pumps for every application in your brewery. Our team can help you think through pump selection based on your specific setup and requirements.
Browse All PumpsSummary: Match the Tool to the Job
Pumps aren't interchangeable. Each type evolved to solve specific problems:
- Centrifugal pumps move hot liquids and CIP solutions quickly and economically
- Positive displacement pumps protect beer quality during transfer and packaging
- Diaphragm pumps handle whatever you throw at them, including dry running
- Peristaltic pumps provide contamination-free, precise dosing
- Screw pumps move liquids with high solids content
The right pump for hot wort is the wrong pump for finished beer. The right pump for CIP is the wrong pump for carbonated beer. Understanding these distinctions saves money, protects beer quality, and prevents expensive mistakes.
Start with the basics: one quality centrifugal pump with internal seals for your hot side, and one positive displacement pump for your beer. Everything else can wait until you need it.
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