What a 1000L package actually includes

The 1000L figure usually refers to batch size, not vessel volume. At roughly 75% brewhouse yield you collect 800–900L of cold wort, so a fermentation tank carrying a 1000L effective capacity normally runs about 1250L gross to leave room for krausen and headspace. Depending on how you brew, the turnkey set includes mash, lauter, boil and whirlpool, one or more conical fermenters, a glycol chiller, a plate heat exchanger, and the CIP station. There is no fixed bill of materials — the configuration follows your beer list.

Materials, welding and surface finish

SUS304 on the product side is standard practice. For sour programs, fruit beers or customers with stricter hygiene requirements we build the inner shell in 316L. Inner shell 3mm, outer cladding 2mm, cone thickened where the yeast load sits. All seams are TIG welded, then pickled and passivated; the interior is finished to 2B or mirror polish, and the Ra value should match the cleaning method you plan to use. Every cooling jacket is hydro-tested at 0.3MPa, working pressure on the vessel is stamped at 0.2MPa, and a safety valve plus rupture disc go on the top — not one or the other.

Temperature control and CIP

Ale fermentations hold 18–20°C, lagers drop to 8–12°C, and active fermentation can push the tank 3–5°C above setpoint through its own heat. Without jackets and a steady glycol loop, attenuation and ester profile drift from batch to batch. The cone jacket matters most: poor control at the yeast layer costs you viability on repitching. Cleaning runs off a rotary spray ball fed at 1.5–2 bar, with separate loops for caustic, rinse and sanitizer; hard-piped CIP arms beat dragging hoses between tanks.

Typical specification

Questions we get before an order

One 1000L fermenter or three? Count your brew days per week against turn time. A single tank means you stop brewing while it ferments.

Why conical bottoms? Cone harvest of yeast and dry hopping without racking losses. If you never repitch, a flat-bottom tank is cheaper but limits you later.

How much chiller? Size on peak simultaneous crash cooling, not on total tank volume. Undersized chillers are the most common mistake in small breweries.

Small versus commercial scale? Below roughly 2000L per week, skid-mounted units with shared pump and heat exchanger keep the cost down. Above that, dedicated vessels per process step pay back in turnaround time.

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.