Description
What a Brite Tank Does After Fermentation Ends
A bright beer tank is where beer stops changing and starts waiting. Once primary fermentation, dry hopping, or lagering is finished, beer transfers here for carbonation, settling, and short storage before packaging. There is no yeast cropping in this vessel, so the geometry differs from a unitank: a shallow cone or dished bottom, a tall straight side, and a carbonation stone port placed where CO2 disperses evenly through the full liquid column.
We build these at 3000 L, 5000 L, and 10000 L working volume. Outer dimensions shift with your ceiling height and door openings. If your cellar has 2.6 m of clearance, say so early — a standard-height 10000 L tank will not fit, and going wider and shorter adds stainless cost.
Stainless, Welding, and Finish
Wetted parts are SUS304 by default. We move to SUS316L for high-adjunct wort, long-contact sours, or sites where chlorides in the glycol loop are a real risk. Interior welds are full penetration, ground flush, then pickled and passivated. We finish to Ra ≤ 0.6 μm. Not because 0.8 μm causes infection, but because rougher surfaces make CIP validation harder than it needs to be.
Cooling comes from a dimple or channel jacket on the side wall, rated for 3 bar glycol. Working pressure runs 1.5–2.0 bar, tested at 2.5 bar. Each tank ships with a pressure gauge, a relief valve sized to the gas inlet line, a sample valve, and a dry-hop or carbonation stone port as specified.
| Model | Working Volume | Inner Diameter | Straight Side | Jacket | Working Pressure |
|---|---|---|---|---|---|
| BBT-3000 | 3000 L | 1600 mm | 1500 mm | Side dimple | 2.0 bar |
| BBT-5000 | 5000 L | 1800 mm | 1960 mm | Side dimple | 2.0 bar |
| BBT-10000 | 10000 L | 2200 mm | 2630 mm | Side and cone | 1.5 bar |
Questions That Come Up Before a Quote
Can one tank serve as both unitank and brite tank? Physically yes, practically it costs you. A unitank carries a 60-degree cone for yeast cropping, and that cone holds beer you cannot recover. Carbonation in a tall cone is also less uniform. Breweries above roughly 2000 L per batch usually run separate vessels.
How is CIP handled? A spray ball in the top manway plus a dedicated CIP return at the bottom outlet. Two to three percent caustic at 60–80 °C, then acid, then a rinse. Verify spray ball coverage at your actual pump pressure before you rely on it.
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.
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