What a Micro Brewery System Actually Includes

When a brewpub or small production brewery asks about a 100L to 1000L per batch system, the first question is usually about tank volume. The answer depends on your packaging format and how many brews per week you plan to run. A 500L brewhouse with 600L fermenters is a common starting point for draft-only operations. If you can\’t package fresh beer fast enough, a larger tank just ties up capital and floor space.

Materials and Fabrication Details

We build vessels in SUS304 or SUS316L. For standard beer fermentation, 304 handles the job. Choose 316L when you\’ll run high-acid sours or aggressive CIP chemistry. Interior welds are ground flush and passivated. Exterior welds are left as-is unless you specify sanitary finish. Add a pickled and passivated surface after fabrication; it matters more than a mirror polish in day-to-day cleaning. Gaskets and seals should be food-grade EPDM or silicone, sized for repeated steam or caustic cycles.

Cooling, Pressure, and CIP

Glycol jackets on the cone and lower cylinder give you control over fermentation temperature. Without jackets, you\’re relying on ambient air and that\’s a recipe for diacetyl and stalled ferments. Working pressure matters too. Most tanks are rated for 1.5–3 bar, with an adjustable pressure relief valve and a separate vacuum relief. Never dead-head a tank without a PRV. CIP is straightforward: a spray ball in the dome, a pump, and a caustic cycle. Route your racking arm, sample valve, and carbonation stone through the same manifold so you can clean and purge without opening the tank.

Choosing Between Small and Commercial Scale

A 100L or 200L system suits pilot batches, taproom trials, or a brew-on-premise setup. At 500L and up, you\’re looking at commercial production, which means bigger pumps, longer hose runs, and more attention to heat exchanger capacity. The mistake we see most often is undersizing the chiller or glycol loop. If your fermenter jackets can\’t pull the beer down in 24 hours, the tank volume doesn\’t matter.

Typical Specifications

Common Questions

Why control fermentation temperature? Yeast produces different flavor compounds at different temperatures. Consistency comes from holding the setpoint, not from hoping the room stays cool.

Do I need a conical bottom? Yes, if you plan to harvest yeast and drop trub without racking clear beer off the top. Flat-bottom tanks work for some styles, but they limit your process.

How do I connect beer, CIP, and glycol lines? Use tri-clamp fittings throughout. Label every line. It saves time during a double brew day.

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.