Conical Beer Fermentation Tanks: What Brewers Actually Need to Know

Most brewery expansion decisions come down to tank volume and how it fits your fermentation schedule. Our conical fermenters range from 400L and 500L pilot systems up to 2000L, 3000L, and 5000L production units. Brewers order these for ales, lagers, stouts, and sour programs where consistent temperature control matters more than a fancy control panel.

We build tanks in SUS304 or SUS316L depending on your beer chemistry. For standard ales and lagers, 304 handles the job. If you run high-acid sours or fruit additions, 316L gives you better corrosion resistance over the tank\’s service life. Inner surfaces are pickled and passivated, then polished to under 0.4μm Ra. Every weld gets inspected. A rough weld in a fermenter is a sanitation problem waiting to happen.

The cone angle typically sits at 60° for proper yeast dumping, though we adjust for smaller 400L–500L pilot tanks where a steeper cone can be impractical. Cooling jackets cover the cone and lower cylinder. For lagering at 0–2°C, surface area matters. Undersized jackets mean slow crashes and inconsistent attenuation.

Working pressure sits at 1.5–2.5 bar for most models. Each tank ships with a pressure relief valve sized to the tank\’s rated pressure, not just a generic valve. CIP comes through a rotating spray ball mounted in the top manway, and we position the racking arm so you can pull clear beer without disturbing the yeast bed.

Connectivity is straightforward: tri-clamp fittings for beer lines and CIP, NPT or DIN ports for glycol. Glycol inlet and outlet are placed to avoid dead zones in the jacket. Small brewpubs running 400L–500L batches usually go with standalone unitanks and a small chiller. Commercial breweries at 2000L and above typically pair tanks with a centralized glycol system and a dedicated CIP loop.

Common mistakes we see: ordering tanks based on batch size alone without checking ceiling height and floor space, or specifying 304 stainless for a sour program. Give us your cellar dimensions before you commit. A 5000L tank that won\’t fit through the door is expensive to return.

Specifications

FAQ

How do I choose between 2000L and 3000L? Look at your weekly brew count and fermentation turnaround. If you brew once a week and lager for two weeks, you need at least three tanks of the same size. Size up only if your cold room and chiller can handle it.

Do I need 316L? Only if you brew sours, heavily fruited beers, or wash with aggressive chemicals. Otherwise 304 is the standard for good reason.

Can I add dry hops through the top manway? Yes. We also offer a dedicated dry hop port on larger tanks to reduce oxygen pickup.

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.