Conical Fermentation Tanks for 2,000–5,000 L Brewing Systems

Our conical fermenters are built for breweries that need reliable temperature control, clean yeast recovery, and repeatable batch profiles. The 2,000 L to 5,000 L range fits brewpubs, regional craft breweries, and contract producers running multiple SKUs. Tank geometry, jacket area, and port layout are configured around your batch size, beer style, and available floor space.

Materials and Fabrication

We use 304 stainless for product contact and general brewery service; 316L is specified when chloride exposure, sour beer programs, or aggressive cleaning cycles make pitting a real concern. Shell and cone are TIG welded, then pickled and passivated. Interior surfaces are polished to a sanitary finish, typically Ra ≤ 0.8 µm on request; exterior can be brushed or mirror polished. Cone angle is usually 60° for dry hopping and yeast dumping, though shallow cones can be supplied for specific processes. All seams are dye-penetrant checked before insulation.

Cooling and Pressure

Dimple or channel jackets cover the cone and lower cylinder. Glycol enters through 1.5 in. or 2 in. tri-clamp connections, and we position inlet/outlet ports so the jacket drains fully. Working pressure is normally 1.5–3 bar, with a pressure relief valve sized to the tank and customer safety standard. For carbonation or transfer under pressure, we can build to higher design pressure. A racking arm, sample valve, dry-hop port, CIP spray ball, and manway are standard options. CIP effectiveness depends on spray ball coverage and pump flow; we mark the minimum flow rate on the drawing.

Applications

These tanks work for ales, lagers, stouts, sours, cider, and kombucha where conical geometry and closed transfers are useful. Small breweries often choose 2,000 L units for pilot batches; 3,000–5,000 L tanks reduce floor space per hectoliter for growing production. If your brewhouse runs 20 hl turns, don\’t size tanks by batch alone—account for fermentation days, diacetyl rest, and packaging schedule.

Technical Specifications

FAQ

Why control temperature? Fermentation heat changes ester and diacetyl formation. Stable glycol cooling keeps yeast behavior predictable.

Which capacity? Match tank volume to batch size with 20–25% headspace for krausen and dry hopping.

Do I need a conical bottom? If you crop yeast, drop trub, or dry hop in tank, yes. Otherwise a dish bottom may be enough.

Before requesting a quote, prepare batch size, beer type, number of tanks, ceiling height, glycol supply temperature, and voltage. 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.