Description
A conical fermenter decides more about your beer than most of the brewhouse does. Temperature control in the first 48 hours, how clean the tank gets between batches, and how much beer you recover off the cone all come back to how the vessel was built.
Fabrication and material choices
We build body and cone in SUS304 as standard, and move to SUS316L when the product is sour, heavily hopped, or high in chloride. Product-side welds are TIG with argon backing, then ground and passivated; interior surfaces land at 0.4–0.6 µm mirror polish so yeast and trub don\’t cling. Dimple cooling jackets cover the cone and lower cylinder on smaller tanks. Above roughly 20 BBL we run full cylinder coverage, because crash cooling time stops being a rounding error at that size.
Working pressure is typically 1.5 bar for pub tanks and 3 bar for vessels used for in-tank carbonation. The relief valve is set to the vessel rating, never above it. We have seen breweries swap in a higher-rated valve to carbonate faster and end up with a distorted cone and a scrapped tank.
Practical details that matter on the floor
- 60° cone for standard ale and lager, 90° where you dump a lot of whole hop
- Top manway with rotating CIP spray ball, dry-hop port, and pressure/vacuum relief
- Racking arm, sample valve, and butterfly valves sized to your transfer pump
- Tri-clamp connections for glycol supply, cold crash, and CIP return
- 80–100 mm PU insulation with stainless or clad shell
| Parameter | Range |
|---|---|
| Capacity | 1–100 BBL, custom built |
| Material | SUS304 / SUS316L |
| Cone angle | 60° or 90° |
| Working pressure | 1.5–3 bar |
| Cooling | Dimple jacket, glycol |
| Interior finish | 0.4–0.6 µm polish |
| Insulation | PU, 80–100 mm |
Common questions
Can I carbonate in the fermenter?
Yes, if the tank is rated 3 bar and the relief valve matches that rating. Below 1.5 bar you are better off carbonating in a brite tank.
How many tanks do I need?
Match fermenter volume to batch size, then add tanks for turnover. A pub doing one brew per week usually runs three to four vessels per beer style; a production brewery with daily packaging needs more.
Glycol or direct expansion?
Glycol for most breweries. DX cools faster but the jacket pressure and control tolerances are tighter, and a stuck solenoid can freeze a jacket solid.
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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