Description
Why Breweries Move to Isobaric Conical Tanks
A pressure-rated conical fermenter lets you ferment, carbonate and hold beer in one vessel. Carbonating in the tank removes the transfer to a bright beer tank, which cuts oxygen pickup and one full cleaning cycle. Working pressure on these units usually runs 1.5–3 bar, and the safety relief valve is set at the factory to match the maximum pressure the buyer specifies.
Material, Welding and Surface Finish
Shell and cone are rolled from SUS304. We switch to 316L for product contact when chloride exposure or acidic wash cycles are routine. Interior welds are ground, pickled and passivated, then polished to 0.4–0.8 µm Ra. Sour programs sometimes call for a coarser finish — a mirror interior hides nothing, but it costs more and takes longer to keep clean.
Cooling comes from dimple-plate jackets on the lower body and cone, sized around 0.8–1.2 m² per hectoliter depending on how fast you need to crash cool. Insulation is 80–100 mm polyurethane under stainless cladding. The cone is 60° as standard; 70° helps when you dry hop heavily and want yeast to drop clean.
Where These Tanks Fit
- Craft breweries running 5 hl pilot batches up to 50 hl production
- Cider, kombucha and hard seltzer base production
- Contract producers who need unitank flexibility across styles
Technical Specifications
| Parameter | Range |
|---|---|
| Volume | 100 L – 5,000 L, custom builds available |
| Material | SUS304 shell, 316L product contact optional |
| Interior finish | 0.4–0.8 µm Ra, welds pickled and passivated |
| Working pressure | 1.5–3 bar, relief valve set to order |
| Jacket pressure | 0.5 bar glycol |
| Cooling area | 0.8–1.2 m²/hl |
| Insulation | 80–100 mm PU, stainless cladding |
| Fittings | CIP spray ball, dry hop port, sample valve, racking arm, pressure gauge |
FAQ
Do I need a conical bottom?
If you crop yeast, drop trub, or dry hop in the tank, yes. Flat-bottom tanks are cheaper but force you to rack from the side and lose more beer per batch.
How do I pick tank volume?
Start from your weekly batch plan, not from the brewhouse size. A 20 hl brewhouse filling 40 hl tanks twice a week behaves very differently from one filling 20 hl tanks daily.
What about pressure and the safety valve?
The relief valve setting must sit above your carbonation pressure and below the shell rating. Tell us the target CO2 volume and we will set it accordingly.
How is CIP handled?
A rotating spray ball covers the dome and upper body; the cone needs its own wash path or manual spray. Caustic at 1.5–2% and 60–80°C is typical, followed by an acid cycle if you brew often.
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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