We build 400 L, 500 L and 600 L stainless steel beer fermenters for brewpubs, craft breweries and pilot plants. These tanks are not one-size units with a label change. The cone angle, jacket area, port layout and leg height are set by your batch size, beer style and cellar footprint.

A 500 L fermenter often suits a 3–4 bbl brewhouse when you package once or twice per week. The 400 L tank gives a smaller brewpub more flexibility for seasonal releases, while a 600 L unit can act as a primary fermenter or bright beer tank if pressure rating and cooling surface match the duty. Small brewpubs usually run 400–500 L tanks for variety; commercial cellars prefer 600 L or larger banks with matched jackets and ports.

We use SUS304 for standard beer contact, and SUS316L where chloride exposure, acidic cleaners or long CIP cycles make it worth the upgrade. Interior welds are ground, polished and passivated. Product-contact surfaces typically reach Ra ≤0.8 µm; non-contact areas are left with a consistent sanitary finish. Triclamp ferrules, DIN ports, racking arms, sample valves and dry-hop ports are positioned around your process, not a generic drawing.

Cooling jackets matter more than tank volume. For ales, a single lower jacket can hold fermentation temperature. For lagers or fast crashes, we add a second jacket and size the glycol flow for the real heat load. The tank is rated for 0.2–0.3 MPa working pressure in many builds; the safety valve, pressure gauge and relief path must match that rating.

CIP is straightforward when the spray ball is correctly placed and the cone drains fully. We often supply a rotating spray ball, butterfly valves, blow-off arm and carb stone port. Connections for glycol, CO2, CIP and beer out are arranged to reduce hose changes and dead legs.

Typical specifications

FAQ

Can one tank handle different batch sizes? Yes, but the cone and jacket should be chosen for the largest planned batch. A 600 L tank run at 400 L may have less cooling efficiency if the jacket sits above the liquid line.

Do I need a conical bottom? For primary fermentation and yeast collection, yes. For serving or bright beer, a dish bottom may be easier to clean and cheaper.

What information do you need for a quote? Batch size, beer type, target temperature, glycol supply, available height, port preferences and whether the tank will be pressurized.

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.