A 300L all-in-one skid suits brewers running pilot batches, seasonal recipes, or taproom supply without committing floor space to a full brewhouse. Mash conversion, lautering, boil, whirlpool, and fermentation sit on one frame, so the unit fits in roughly 3 m² and the product line between vessels stays short — fewer transfer losses and less oxygen pickup during knockout.

What the fabrication actually involves

The shell is 3 mm SUS304 as standard; we switch to 316L when the process includes high-chloride cleaning or acidic fruit additions. Internal welds are ground, pickled, and passivated, then polished to Ra ≤ 0.8 µm on the product-contact side. The cone and lower shell carry a dimple cooling jacket sized for 300L of fermenting wort with typical 8–12 °C crash cooling; the jacket is divided into zones when the customer runs lager profiles. Polyurethane insulation at 50 mm keeps condensation off the outer skin in damp cellars.

The dish bottom sits at 60°, steep enough that yeast drops cleanly and cone volume stays usable rather than trapping slurry around the outlet. Working pressure runs 0.15–0.2 MPa with a certified safety valve and a separate vacuum relief — never rely on the relief valve alone when a tank is emptied cold with the CIP pump running.

Connections and cleaning

Tri-clamp ferrules for racking arm, sample valve, dry-hop port, and CO₂/blow-off. A rotating spray ball on the top manway handles CIP at roughly 1.5–2 bar supply pressure; caustic return goes through the cone outlet, so pump sizing matters more than nozzle count. Glycol in/out are welded with NPT or tri-clamp ends, your choice.

Specifications

Questions we get from buyers

Can one tank do everything? For pilot work, yes. Commercial volumes usually push you toward a separate kettle and unitanks, because cleaning cycles overlap with brew days.

304 or 316L? 304 covers ale and lager production. Sour programs and chloride-heavy cleaning justify 316L on wetted parts.

How much glycol? Size the chiller for crash cooling from 18 °C to 2 °C in 24 hours plus active fermentation load — not just tank volume.

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.