Description
A 500L or 1000L fermenter is usually the point where a brewery stops brewing on a pilot kit and starts planning around production. The vessel itself is simple in principle: cylindrical body, conical bottom, cooling jacket on the cone and lower cylinder, top manway with ports for dry hopping, CIP and pressure relief. What separates a tank that runs ten years from one that weeps at the weld in year two is how it was built.
Materials and fabrication
We build the inner shell from SUS304 as standard, 3mm plate with a 2B finish, and move to 316L when the beer is heavily hopped, when the tank doubles as a bright beer vessel, or when the customer\’s caustic regime is aggressive. Interior surfaces are pickled and passivated after welding. Exterior is brushed or mirror polished depending on whether the tank sits in a public taproom. Dimple jackets are spot-welded to the cone and lower cylinder — roughly 1.5 to 2 m² of cooling area on a 1000L unit — and pressure tested at 3 bar before the shell is closed.
Product-contact welds are TIG, ground flush, and inspected. Manway gaskets are food-grade EPDM or silicone. Every connection is standard tri-clamp, so you are not hunting for adapters when the glycol lines arrive.
Where these tanks fit
- 500L: brewpubs, pilot systems, seasonal and experimental batches
- 1000L: small commercial breweries running two to four brews a week
- Single-wall or stacked configurations, depending on ceiling height and chiller capacity
Specifications
| Parameter | 500L | 1000L |
|---|---|---|
| Working volume | 500 L | 1000 L |
| Inner shell | SUS304 / 316L, 3mm | SUS304 / 316L, 3mm |
| Cone angle | 60° | 60° |
| Working pressure | 0.2 MPa | 0.2 MPa |
| Cooling area | 1.2 m² | 1.8 m² |
| Insulation | PU 80mm | PU 80mm |
Questions we get before quoting
Why control temperature at all? Ale yeast will throw diacetyl and fusel notes if it free runs. Glycol through the jacket holds the cone within a degree or two of your target, which is what makes repeatable beer.
Do I need a conical bottom? If you are cropping yeast or dumping trub without racking the beer, yes. Flat-bottom tanks only make sense for short-turnaround or sour programs.
How does CIP work? A rotating spray ball in the top manway, caustic at 60–80°C, then acid, then a rinse. The cone drain and racking arm both need to be on the loop or you will leave residue in the low points.
What about pressure? A 0.2 MPa working pressure with a properly sized safety valve and a mechanical relief on the blow-off arm. Never rely on the PRV alone.
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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