Description
A 7BBL conical fermenter sits in a practical middle ground for brewpubs and small production breweries: big enough to hold a full 7BBL batch with headspace for krausen, small enough to roll through a standard 36-inch cellar door. We build this as a unitank, so fermentation, dry hopping, and carbonation happen in one vessel, with glycol jackets welded to the cone and lower cylinder.
Material selection usually comes down to SUS304 or 316L. For standard ale and lager production with normal CIP chemistry, 304 holds up fine. Breweries working with high-chloride water, long lactic souring, or aggressive acid cycles should specify 316L on wetted surfaces. We TIG weld with argon back-purge and polish internal seams to a 0.4–0.6 µm Ra finish, which lets yeast and trub release cleanly instead of baking onto the cone wall.
Cooling area is where a lot of buyers under-spec. A 7BBL tank with only a cone jacket crashes slowly in summer. Dual-zone jackets on cone and cylinder give independent control and faster step-downs from 20°C to 2°C. Insulation runs 50–80 mm polyurethane under 304 cladding, which keeps condensation off the shell in humid cellars.
Typical specification
| Nominal volume | 7BBL (approx. 8.5BBL gross) |
| Material | SUS304 or 316L, 2B or mirror interior |
| Interior finish | 0.4–0.6 µm Ra |
| Working pressure | 1.5 bar (2 bar test), 3 bar safety valve |
| Jackets | Cone and cylinder, dimple or channel plate |
| Fittings | CIP spray ball, racking arm, sample valve, dry hop port, PRV, pressure gauge |
| Options | Carb stone, hop doser, level sensor, glycol chiller |
Questions we get before quoting
Can I carbonate in this tank? Yes, with a PRV set for your target and a carb stone. At 1.5 bar working pressure and 4°C, you reach roughly 2.4–2.6 volumes CO2.
What chiller size do I need? Budget about 1 HP per 7BBL tank for a 24-hour crash from 20°C to 2°C, plus margin for ambient losses.
How is CIP handled? A rotating spray ball in the dome, caustic at 1.5–2%, then acid, then sanitizer, recirculated through the racking arm and sample port.
Small brewpubs often run two or three of these tanks with one chiller and a shared CIP loop. Commercial breweries tend to order them in banks of six or more with manifolded glycol headers and remote temperature control. 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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