Description
A conical fermenter is the vessel where wort turns into beer under controlled conditions. Geometry, cooling surface and pressure rating decide whether that happens the same way every batch. We build these tanks from 500L to 3000L for brewpubs, contract breweries and home setups that have outgrown plastic drums.
Materials and fabrication
Shell and cone are formed from 304 stainless as standard, 3mm on the cylinder and 2mm on the dish, with the cone seam ground flush and passivated. Breweries running sour programs, high-chloride water or aggressive acid CIP usually move to 316L, most often on the cone and welded fittings where pitting starts. All product-contact welds are TIG, purged on the back side, then pickled and passivated. Interior finish is 0.4–0.6 µm polish on request; exterior is brushed or mirror.
Cooling comes from a dimple jacket on the cone and lower cylinder. Placement matters more than total jacket area — fermentation throws heat in the cone first, and a jacket sitting high on the body will lag behind the yeast. Glycol in at -4°C and out near 0°C is typical for these volumes. Insulation is 80mm polyurethane under a stainless cladding.
Pressure, cleaning and connections
Working pressure is 0.2 MPa, hydro-tested at 0.3 MPa, fitted with an adjustable mechanical relief valve and a separate vacuum breaker. Relief capacity should be sized against CO2 generation, not tank volume. Each unit ships with a rotating CIP spray ball, sample valve, racking arm, dry hop port, pressure gauge and a 1.5in or 2in tri-clamp port set for glycol, blow-off and transfer lines.
Specifications
| Capacity | 500L / 1000L / 2000L / 3000L |
| Material | 304 or 316L stainless |
| Shell / dish thickness | 3mm / 2mm |
| Jacket | Dimple plate, cone and lower cylinder |
| Working pressure | 0.2 MPa (test 0.3 MPa) |
| Insulation | 80mm PU, stainless clad |
| Options | Dry hop port, carb stone, level gauge, dish or conical bottom |
Common questions
Which volume fits my brewery? Take your weekly volume, divide by the number of batches you can realistically run in a fermentation cycle, then add one tank as a buffer for cleaning and turnaround.
Do I need a conical bottom? If you harvest yeast, dry hop heavily or carbonate in-tank, yes. Open-top dish tanks still work for cask and traditional ales.
How is CIP handled? Spray ball at 1.5–2 bar with caustic at 60–80°C, followed by acid and a final rinse. Verify coverage with a riboflavin test before you trust the cycle.
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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Oliver Brown
