Description
What This Tank Handles
A conical fermentation tank with double jackets and isobaric design is built for brewers who need temperature control and the ability to carbonate or transfer under pressure. We make these from 100 L pilot units to 100,000 L production vessels. They suit ales, lagers, stouts, sours, and cider, but the cone angle, jacket zones, and pressure rating change with the process.
Fabrication Choices That Matter
Most brewery tanks use 304 stainless for the product contact surface. If your beer has high chloride exposure, we may suggest 316L for the cone and lower shell. We TIG weld interiors, grind and polish to a sanitary finish, usually 0.4–0.8 µm Ra for product contact. Exterior can be brushed or mirror polished. Every penetration gets a sanitary ferrule, and manways, dry-hop ports, sample valves, and carbonation stones are placed based on your workflow.
Double cooling jackets on the cone and body let you crash cool or hold lager temperatures. For isobaric operation, the tank is rated to 1.5–3 bar, depending on diameter and code. A pressure relief valve is sized to the tank, not just the compressor. CIP is done through a rotating spray ball; the cone drain and racking arm are positioned for full recovery.
Typical Specifications
| Item | Range |
|---|---|
| Volume | 100–100,000 L |
| Material | 304 or 316L stainless |
| Cooling | Dimple or channel jacket, glycol |
| Pressure | 1.5–3 bar, with safety valve |
| Insulation | PU 80–100 mm |
| Finish | 0.4–0.8 µm Ra product contact |
| Connections | Tri-clamp, DIN, or custom |
| CIP | Rotating spray ball |
| Options | Dry-hop port, carb stone, sight glass |
Selection Notes
Small brewpubs often choose 100–1,000 L tanks with single jacket or dual zone. Commercial plants standardize on 2,000–100,000 L with separate glycol zones and pressure ratings for carbonation. Cone angle is usually 60° for yeast collection, but some lagers use 70–90° if tank height allows. Do not size only by batch volume; allow 20–25% headspace for krausen and foam.
FAQ
Why control temperature? Yeast produces off-flavors outside its range. Jackets connected to a glycol chiller hold the setpoint.
Do I need a conical bottom? Yes for yeast cropping and dry hopping. If you only ferment and transfer, a dish bottom can work, but you lose harvest efficiency.
How is pressure safety handled? We fit a certified relief valve and test the vessel hydraulically. Never rely on a PRV alone; use a controlled CO2 regulator.
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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