Description
Where a 1000L bright beer tank sits in the process
This vessel comes after fermentation and diacetyl rest, and before the filler. What is left to do is carbonate, settle and hold beer under pressure without picking up oxygen. At roughly 8.5 US barrels, 1000L matches one brew day on a 10 hl brewhouse, so most customers order two or three and stagger packaging instead of tying up a fermenter.
Fabrication choices that decide service life
We use 3 mm SUS304 plate with 2 mm dished heads. 316L is the right call when a brewery runs aggressive acid CIP or the local water carries high chloride. Interior surfaces are ground to a 320-grit finish, and welds are TIG, argon-purged, then pickled and passivated. The cone runs at 60 degrees so yeast and hop particles slide to the bottom outlet rather than cling to the wall. Insulation is 80 mm polyurethane, which holds beer temperature through a warm packaging shift. Outer cladding is usually 304 with a No.4 finish; mirror polishing belongs in a taproom, not a cellar.
Cooling, pressure and cleaning
Dimple jackets on the shell and cone circulate glycol at 1 to 3 C, and the tank holds 2 bar working pressure with a relief valve set to match. A rotating spray ball fed at 1.5 to 2 bar handles CIP, so plan your pump and caustic return line before the tank arrives. Sample valve, racking arm, carbonation stone and dry-hop port are positioned to your preference.
Typical specifications
| Nominal capacity | 1000 L |
| Material | SUS304 / SUS316L |
| Working pressure | 2 bar |
| Insulation | 80 mm PU |
| Cooling | Glycol dimple jacket, shell and cone |
| Connections | DIN, ISO or tri-clamp |
Questions that come up before quoting
Can it ferment? Not properly. A bright tank has no headspace allowance for krausen, so keep fermentation in a unitank or conical.
How many do I need? One tank per packaging run is tight. Two gives you room to carbonate while the other is being emptied.
Can the height be reduced? Yes, we adjust diameter and cone depth to fit low cellar ceilings.
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.
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Best regards,
Oliver Brown
