Ten thousand liters is the point where a brewery stops splitting batches. If your brewhouse knocks out around 100 hL per turn, a single 10,000L fermenter keeps the wort in one vessel, one gravity reading, one dry-hop schedule — instead of two tanks that drift apart over four days of fermentation.

We build these as vertical cylinders with a dished top and a 60° or 70° cone, sized so the cone holds roughly a third of the batch. That geometry matters more than the tank volume on the nameplate: it concentrates yeast at the outlet and keeps the cone cooling jacket working against a small, well-defined mass instead of the whole body of beer.

Material, welds, and finish

SUS304 is the default — 3 mm shell, 4 mm on the cone where hydrostatic pressure peaks. Breweries running aggressive acid CIP cycles or mixed-fermentation programs often move to 316L; we quote both before cutting plate. Internal welds are ground flush, pickled and passivated, with product-contact surfaces at Ra ≤ 0.8 µm. Dimple jackets are welded on the cone and lower cylinder, split into two or three zones so you can crash-cool without freezing the cone.

Insulation is 80 mm polyurethane under a SUS304 cladding, and we leave the jacket headers exposed on one side for service access — a detail you appreciate the first time a glycol hose fails at 2 a.m.

Where it fits

Regional craft breweries on 30–50 bbl brewhouses, contract producers, and beverage plants running kombucha or RTD bases. Also common as a bright-beer tank when fitted with a carbonation stone and a racking arm.

Specifications

Common questions

Why does working pressure matter? Because it sets the safety valve, not the tank wall. A 1.5 bar working pressure lets you build natural carbonation at 12–14 °C without a separate bright tank. Above that, the valve, gauge, and relief sizing all change together.

How is CIP handled? A rotating spray ball on the top centerline, 360° coverage, with the return line at the cone bottom. We size the spray ball to your pump — too small and the spray pattern collapses; too large and you lose impact pressure.

Do I need the cone cooling zone? If you plan to harvest yeast for repitching, yes. Cone temperature control keeps the yeast cake viable between crops.

What do you need before quoting? Batch size, target fermentation temperature, glycol supply temperature, ceiling height, and door width for delivery.

Tell us your batch size, beer type, number of fermentation tanks and available space. We can recommend the tank volume, cooling area and configuration for your brewery.