A 2000L unitank is the size where fermentation stops being an experiment and starts being a schedule. It holds roughly 17 barrels of green beer with enough headspace for krausen, and it pairs cleanly with a 20–25 hL brewhouse running two turns a day.

Geometry that does the work

The cone runs 60 degrees included, steep enough that yeast slides down instead of sitting in a warm pile. On a 2000L shell that gives about 500 L of cone volume — useful when you dump yeast twice and still want clear beer at the racking arm. The racking arm rotates through a sanitary fitting, so you can chase the bright beer line as the tank empties instead of pulling yeast into the transfer.

Material and fabrication

SUS304 is standard here: 3 mm shell, 4 mm cone and top, 2B finish outside, internal welds ground flush and pickled. Heavily dry-hopped beers and high-acid sours are the two cases where 316L wetted surfaces earn the extra cost. Interiors are passivated after fabrication, and every jacket is hydro-tested at 1.5 times working pressure before crating. Insulation is 80 mm polyurethane under stainless cladding, which matters more than most buyers expect in a warm cellar.

Temperature control

Three shell jackets plus a dedicated cone jacket on glycol give even coverage. Skip cone cooling and the yeast mass at the bottom runs warm, which is how diacetyl and sulfur problems start. Total cooling area lands near 4.5 m², sized for a 28°F glycol supply and a realistic crash from 68°F to 34°F overnight.

Specifications

Questions we get before every order

Can it carbonate in place? Yes — 1.5 bar working pressure handles natural carbonation and most force-carbonation routines, with a PRV set to protect the vessel if a regulator fails.

Do I need a separate conditioning tank? If you package 4–6 weeks after brew day, no. If you lager long or run several brands, a bright beer tank frees the unitank for the next batch.

How is CIP handled? A rotating spray ball in the top plus the cone drain returns caustic to the cart. Manual scrubbing should not be part of your routine on a tank this size.

Small brewpub or production brewery? Brewpubs usually run one or two of these with wide-open ports for dry hopping. Production breweries order banks of four or more and specify tighter pressure ratings and glycol manifolds.

Before quoting, we need batch size, beer styles, number of tanks, ceiling height, and how you plan to chill. Send those and we will size the volume, cooling area, and port layout to your cellar.