A 1000L unitank sits in an awkward size bracket. It is too large for pilot work and small enough that brewers try to push it past what the jacket and shell were designed for. Before quoting one, we ask what the tank will actually do — primary fermentation only, or crash cooling and carbonation as well. That answer changes the jacket layout, the pressure rating, and the fittings on the front of the tank.

How the tank is built

This is a single-vessel unitank: fermentation, dry hopping, crash cooling and carbonation in one body. The cone runs at 60°, so yeast drops into the bottom outlet without manual raking. We keep cylinder height near 2:1 against diameter, which gives enough cooling surface without making the top manway hard to reach from a catwalk.

Shell and cone in SUS304, with 316L available for sour programs or plants using high-chloride cleaners. 3mm shell, 2mm dimple jacket, TIG welded, internal welds ground, pickled and passivated. Interior finish runs 0.4–0.6µm Ra. Exterior is 2B mill or brushed, your call. Each tank is hydro tested and pressure held overnight before it leaves the shop.

Cooling and pressure

Dimple jackets cover the cone and lower cylinder, sized for glycol at 28–30°F supply. Insulation is 80–100mm PU under a stainless cladding. Standard working pressure is 1.5 bar, with 3 bar available on a thicker shell and a matching PRV. The relief valve is not a spare part — set it below shell test pressure and verify it each season.

Where these tanks end up

Craft breweries running 8–10 brews a week, brewpubs carbonating in-tank, and beverage plants fermenting cider or kombucha. If you fill 500 kegs weekly, two 1000L tanks often beat one 2000L: one stays on cleaning while the other dry hops.

Specifications

Questions we get on the floor

Can it hold carbonation pressure? Yes, at 1.5 bar working pressure, which covers most ale carbonation at 38°F. Lagers at higher volumes need the 3 bar build.

How is CIP handled? A rotating spray ball on the top manway, drain through the cone outlet, caustic at 140–160°F. The racking arm comes out for inspection.

What connections should I plan for? Glycol supply and return, CIP supply and return, CO2 in, beer out, and a sample valve. Give us your chiller port sizes and we match the jacket inlets.

Send us your batch size, beer type, how many fermenters you plan to run, and the ceiling height in the cellar. We will come back with tank volume, jacket cooling area, valve schedule and a layout that fits the room you actually have.