A 1000 L tank that ferments and carbonates in one vessel saves a transfer, a tank, and a CIP cycle. We build this as a combined unitank: wort goes in, beer comes out cold, clear, and already at carbonation, ready for the filler or the serving tank. It fits 10–20 hL batches — taprooms, pilot plants, and keg-only breweries.

Material spec drives most of the cost difference. Standard build is 304 on product contact with 316L for the jacket; sours, gose, and breweries with high-chloride water should take 316L throughout. We TIG weld with argon backing gas, grind the internal welds, and polish the cone to Ra ≤ 0.8 µm, then passivate the finished tank. Insulation is 80 mm polyurethane under a stainless wrap; brushed or 2B exterior both hold up in a wet brewhouse.

Temperature control comes from dimple-plate jackets on the cone and lower cylinder. Crashing 1000 L from 18 °C to 2 °C in a day takes roughly 1.5–2 kW of glycol capacity, so size the chiller for the fastest crash, not the average. Two jacket zones let you hold the cone colder than the cylinder during conditioning, which drops yeast faster and cuts chill haze.

The tank works at 1.5–2.0 bar with a spring-loaded PRV at the top and a separate vacuum relief. Do not rely on the PRV for carbonation — a carb stone on the racking arm plus a pressure gauge is the working setup. CIP runs through a rotating spray ball in the top manway; pull the racking arm and sample valve for manual cleaning.

Specifications

Beyond beer, the same vessel runs cider, hard seltzer, and kombucha where a cold, carbonated hold is needed. Commercial breweries usually order these in pairs with shared glycol headers and matched fittings so hoses move between tanks without adapters.

Questions we get before quoting

Conical or dished bottom? Conical at 60° for dry-hopped and yeast-heavy beers; a shallow dish is fine for filtered product.

Can one tank handle both stages? Yes, if you accept longer conditioning and keep the tank occupied. High-turnover breweries still split fermentation and bright tanks.

What chiller do I need? Give us your crash rate, ambient temperature, and number of tanks on the loop.

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.