Most brewers contact us after a batch that ran warm. A 1000L or 2000L conical fermenter with a double-walled cooling jacket is the usual fix: it holds the tank within a degree or two of target through the most active phase, when yeast throws off heat faster than the room can carry it away.

The inner shell is 3mm SUS304 as standard. We move to 316L when the wort is heavily hopped, when the beer is sour, or when the cleaning chemicals are aggressive. The jacket is dimple-pressed or channel-welded to the shell, then wrapped in 80–100mm polyurethane before the outer cladding goes on. Cone angle is normally 60°, and 70° when the yeast is flocculent or the dry hop load is heavy. Interior welds are ground flush, pickled and passivated; we polish to 0.4–0.8μm if the beer is going to sit on the yeast for weeks.

Fittings decide how the tank actually behaves on the floor. Standard builds carry a top manway, CIP spray ball, dry hopping port, racking arm, sample valve, and a pressure/vacuum relief valve. Working pressure is typically 1.5 bar against a 3 bar design pressure. The relief setting has to match shell thickness and the weld map, so we set and tag it in the shop rather than leaving it to site.

Do I need a jacketed tank if the cellar is already cold? If your ambient swings more than a few degrees, yes. Glycol jackets give you control on demand instead of waiting on room temperature.

How many cooling zones? One zone suits 1000L. At 2000L we usually split into two, so the cone and the lower body can be cooled independently during crash cooling.

Can it carbonate in the tank? Yes, at 1.5 bar working pressure with the relief valve sized accordingly. Higher carbonation needs a higher-rated shell.

What about CIP? A rotating spray ball plus a dedicated CIP port and drain is the practical minimum. We can supply a matching CIP cart with pump and tank.

Small brewpubs often run 1000L tanks on a single glycol loop with a shared chiller. Commercial plants with 2000L units usually zone the jackets and meter flow per tank, and that changes the valve and piping layout we quote. 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.