Description
A 500L isobaric fermenter is usually where a brewery stops treating fermentation as an open batch and starts treating it as a pressure vessel. Working volume lands around 4.5–5 hectoliters, which fits pilot releases, seasonals, and the core lineup of a brewpub knocking out two or three brews a day.
Tank geometry, and what the side manway actually buys you
We build these with a 60° cone so trub and settled yeast move to the bottom outlet instead of sitting on the shoulder. The oval side manway is the detail most buyers underestimate. It lets a cellarman inspect the shell, replace a gasket, or scrub a hop ring without pulling the top. On a tank this size, that turns a two-person job into a one-person job.
The dry hop dropping port is a 100mm tri-clamp connection on the top dish. Pellets go in without breaking the tank open, which matters — crack the manway on a tank holding 1.5 bar of CO2 and you lose the blanket you spent a day building.
Material and fabrication notes
Shell runs 3mm, dish 2mm, 304 (1.4301) as standard; 316L on wetted parts for high-acid or heavily hopped programs. Internal welds are ground flush, pickled, and passivated, with surface finish at Ra ≤ 0.8 µm. Exterior is mechanical polish or brushed 2B. Cooling jackets are dimple or half-pipe on the cone and lower cylinder, hydro-tested above working pressure before insulation goes on. Insulation is 80–100mm PU under stainless cladding — thin cladding is the most common cost-cutting we see, and it shows up as condensation in a warm cellar.
Specifications
| Working volume | 500L (approx. 5 hl) |
| Material | SUS304 / SUS316L wetted parts |
| Working pressure | 2 bar (3 bar design) |
| Cone | 60° |
| Cooling | Dimple jacket, cone + lower cylinder |
| Connections | CIP spray ball, racking arm, sample valve, pressure relief, dry hop port |
| Finish | Ra ≤ 0.8 µm internal |
FAQ
Can it carbonate? Yes, with a bunging device and relief valve set to your target. Isobaric means you can hold and transfer under counter-pressure.
How is CIP handled? A fixed spray ball on the top dish, sized to your pump. Recirculate caustic, rinse, then sanitize; the side manway lets you verify coverage visually.
Small brewery vs. commercial? Below 10 hl, most customers accept single-zone jacket control. Above that, separate cone and cylinder jackets pay for themselves in temperature stability during active fermentation.
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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