Description
A 2000 L double-layer conical tank is usually the point where a brewery stops piloting and starts brewing on a schedule. The inner vessel holds the wort; the outer shell carries glycol and keeps fermentation within a degree or two of set point. We build these as cylinder-and-cone vessels with dimpled cooling jackets welded to the lower cylinder and the cone, insulated with 80–100 mm polyurethane, then clad in stainless sheet.
Materials and fabrication
Product-contact surfaces are 304 stainless as standard, and 316L where the liquid is acidic, salt-bearing, or the cleaning regime is aggressive. Product welds are TIG, argon-purged, ground and pickled, then passivated. Internal finish lands around 0.4–0.8 µm Ra when specified. Full mirror polishing does nothing for beer; rough welds do, because biofilm settles in them. The cone outlet is a 2 in. tri-clamp port, with sample valve, racking arm and dry-hop port positioned around how the tank will actually be run, not around a catalog drawing.
Where these tanks fit
Craft breweries running 15–20 bbl batches, beverage plants fermenting kombucha or plant extracts, and contract facilities that need vessels compatible with an existing CIP skid. A unitank rated at 2–3 bar lets you carbonate in the tank; a fermenter running near atmospheric pressure does not need that wall thickness or relief sizing, and paying for it is one of the more common ordering mistakes we see.
Specifications
| Total / working volume | 2000 L / 1600–1700 L |
| Inner / outer shell | SUS304 or SUS316L / SUS304 |
| Cooling | Dimple jacket, cylinder + cone |
| Design pressure | 0.2 MPa standard, 0.3 MPa unitank build |
| Insulation | Polyurethane, 80 mm |
| Internal finish | 0.4–0.8 µm Ra, pickled and passivated |
| Fittings | Tri-clamp, sample valve, racking arm, CIP spray ball, PRV, pressure gauge |
| Cone | 60° standard, 70–90° on request |
| Support | Four stainless legs, adjustable feet |
Questions we get before quoting
Does the cone angle matter? Yes, if you dry hop heavily or ferment high-solids wort. A 60° cone drops yeast cleanly; wider cones help with viscous or fruit-heavy batches but leave more trub behind.
Glycol or direct expansion? Glycol for almost everything. DX cools faster but cycles hard on a 2000 L jacket and raises the risk of freezing product against the wall.
Can it be cleaned in place? With a properly sized spray ball and 1.5–2 bar CIP supply, yes. Confirm your pump curve before ordering; undersized CIP is the usual reason tanks get opened up by hand.
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.
Structure of a Beer Fermentation Tank
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