A 6000L unitank sits in an awkward middle ground: too big to reposition by hand, small enough that most breweries order two or three at once. We build these jacketed conical tanks for houses running 40-60 hl batches, and nearly every design decision traces back to one question – are you fermenting at single pressure, or carbonating isobarically under top pressure?

Tank Body, Steel, and Surface Finish

Shell and cone in SUS304, 3mm minimum. SUS316L on the cone and bottom outlet is worth the upcharge if you run kettle sours or clean with high-chloride chemistry on a tight turnaround. Interior welds are ground flush and passivated, and the inner surface lands between 0.4 and 0.6 um Ra. That number decides how your CIP cycle behaves – a proud weld bead keeps soil no matter how much caustic you send through it.

Cooling comes from a dimpled jacket on the cylinder plus a separate cone jacket. Two zones let you crash the cone while holding the cylinder, which is what you want when dropping yeast or dry hopping without stalling the rest of the tank. Glycol ports are 1.5 in. DIN; we can orient them left, right, or split between sides.

Pressure, Fittings, and Cleaning

Working pressure runs 1.5-3 bar depending on manway and clamp rating. A pressure relief valve is not optional equipment – it is what protects the tank when a spunding valve sticks or a glycol valve fails closed. Each unit ships with a rotating racking arm, CIP spray ball, sample valve, and dry-hop port if requested. The racking arm turns 360 degrees so you can draw clear beer from above the yeast cone instead of dragging it back into suspension.

Common Questions

Why two cooling jackets instead of one? A single jacket works until you need different temperatures top and bottom. Cone control is what makes yeast cropping predictable.

Horizontal or vertical? Vertical conical for anything above 3000L unless ceiling height forces otherwise. Cellar layout usually decides this before the spec sheet does.

Can we add a carb stone later? Yes, if the cone port is sized for it at build. Retrofitting means cutting and re-passivating on site.

What do you need before quoting? Batch size, beer style, tank count, ceiling height, door width, and glycol supply temperature. Ceiling height catches people out more often than anything else.

Small brewpubs and 40,000 hl production plants buy the same 6000L shell with very different trim – the difference is in valve automation, instrumentation, and how hard the tank works. 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.