A bright beer tank is a pressure vessel first, a storage tank second

Most brewers contact us after something has already gone wrong — carbonation drifting from keg to keg, or a tank that will not hold 1.5 bar long enough to force-carbonate. A 15 BBL bright beer unitank at 1500 L nominal is normally paired with a 15 BBL fermenter, but the two vessels are not built the same way. Bright beer tanks run at higher top pressure, get filled to 85–90% of nominal volume, and are expected to hold that pressure for weeks without losing a tenth of a bar.

Build details that decide the outcome

We roll the inner shell from 3 mm SUS304 — 316L when your brewing water runs high in chloride or you produce sour and mixed-culture beer. TIG welds are full penetration, then pickled and passivated along the weld zones. Interior polish is Ra ≤ 0.6 µm; exterior welds are ground and brushed so the cladding stays clean in a wet cellar.

Dimple-plate glycol jackets cover both the side wall and the bottom dish, with cooling area calculated so a crash from 18°C to 2°C finishes inside 24 hours on 30% propylene glycol at −4°C supply. That is where undersized tanks fail: the jacket looks generous on the drawing but the surface area is too small once the tank is full. Insulation is 80 mm polyurethane under 2 mm 304 cladding.

Top fittings include a CIP spray ball, a 1.5-inch dry hop port, and a pressure/vacuum relief assembly. The dual-pressure valve is not decoration — it fixes your relief set point, and its vacuum breaker keeps the shell from collapsing when crash cooling drops internal pressure while the CIP line is closed. Side fittings: racking arm, sample valve, carbonation stone port, glycol in and out on tri-clamp.

Specifications

Questions we get before every order

Can I carbonate in it? Yes, at 1.5 bar working pressure with a stone port. If you routinely push 2.5 bar for high-carbonation styles, order the 2.0 bar shell.

304 or 316L? 304 handles standard ale and lager programs. Go 316L for coastal water, heavy chloride CIP chemistry, or long-term sour storage.

Cone or dished bottom? A cone helps if you plan to drop yeast or harvest from this tank. For straight conditioning and packaging, a sloped dished bottom drains cleaner and costs less.

What do we need to quote accurately? Batch size, beer type, glycol supply temperature, floor space and ceiling height, and how the tank connects to your existing CIP and CO2 manifold.

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.