Description
A 1000L bright tank is a pressure vessel, not a storage tank. It holds beer, cider, soda, or carbonated water under 1.5–3.0 bar while the liquid clarifies and carbonation stabilizes. If you are moving product from fermenter to keg, this is the vessel that lets you carbonate in-tank, drop yeast, and package without losing CO2.
How we build it
Shell and dish heads are SUS304 as standard. We move the wetted side to 316L when the product is acidic or when chlorinated CIP cycles are likely. Dimple jackets cover the shell and, on request, the cone. Insulation runs 80–100 mm of PU under stainless cladding, so the tank can sit in a warm packaging hall without sweating.
Internal welds are ground and passivated. Product contact surfaces reach Ra ≤ 0.6 µm, with 0.4 µm available on smaller diameters. Every vessel is hydro-tested at 1.5 times working pressure, and relief valves are sized for the inner tank and the jacket separately. One valve serving both is a common and expensive mistake.
Where 1000L fits
Brewpubs and small production breweries running 10–15 hl batches usually keep one or two of these between fermentation and packaging. Beverage plants carbonating soda or flavored water use the same shell with a different stone and a sanitary sample valve. The size suits operations packaging roughly 20–30 kegs per batch.
| Capacity | 1000 L, custom 500–5000 L |
|---|---|
| Working pressure | Inner 3.0 bar, jacket 3.0 bar |
| Inner shell | SUS304 / SUS316L, 3 mm |
| Cooling | Dimple jacket, shell and cone |
| Insulation | 80–100 mm PU, stainless cladding |
| Surface finish | Ra ≤ 0.6 µm internal |
| Fittings | Top manway, CIP spray ball, carbonation stone, pressure gauge, relief valve, sample valve, racking arm |
Questions we get before quoting
Do I need a carbonation stone?
Only if you carbonate in the tank. Plenty of breweries carbonate in-line at the filler and use the bright tank purely for clarification and holding.
Cone or flat bottom?
A cone helps yeast and dry hop drop out. Flat-bottomed tanks cost less, but you lose that separation and CIP is less thorough.
What pressure should the safety valve be set at?
Below the design pressure, typically 2.5–3.0 bar, and sized to vent the maximum CO2 flow from your stone.
How is cleaning handled?
Top-mounted spray ball, 1.5–2 bar supply, caustic then acid then sanitizer. Racking arm and sample valve should be pulled and cleaned separately.
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,
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