Description
Isobaric Fermentation with Jacket Control
Most breweries buy this tank for one reason: they want carbonation and cold crash handled in the same vessel that ferments the beer. An isobaric fermenter with a dimple or channel jacket on both the cone and the cylinder holds 1.5–3 bar working pressure, so natural carbonation, pressure transfers, and packaging from tank stay under your control instead of the filler\’s.
Build and Materials
The inner shell runs SUS304 as standard, SUS316L when you are fermenting sours, working with high-chloride water, or running heavy hopping schedules. We TIG weld with argon purge on the product side, then grind and polish internal seams to Ra ≤0.4 µm. The outer shell is 304 with 80–100 mm PU insulation under a brushed or mirror finish. Gaskets are EPDM for standard duty; silicone or Viton where temperature or chemical exposure demands it.
Jacket connections are 1.5\” tri-clamp for glycol, with a separate CIP inlet, racking arm, sample valve, dry hop port, and a top-mounted pressure relief valve sized to the vessel. Carbonation stone and pressure gauge ports are optional but worth ordering at build time — retrofitting a stone port on a used tank means cutting and re-passivating the head.
Specifications
| Parameter | Specification |
|---|---|
| Working volume | 10 / 20 / 30 / 50 HL (custom available) |
| Inner shell | SUS304 or SUS316L, 3 mm |
| Outer shell | SUS304, 2 mm, brushed or mirror |
| Insulation | Polyurethane, 80–100 mm |
| Working pressure | 1.5–3.0 bar vessel, 3 bar jacket |
| Cone | 60° or 70° |
| Internal finish | Ra ≤0.4 µm, pickled and passivated |
| Connections | Tri-clamp, DIN or ISO standard |
Where These Tanks Fit
Craft breweries running 10–20 HL batches use them as unitanks. Larger producers buy 30–50 HL units for secondary fermentation, or as buffer tanks between centrifuge and filler. Distilleries and kombucha producers run them too, though wash duty usually means 304 only and no carbonation stone.
FAQ
Is used equipment a risk? Not when you inspect it. Ask for jacket pressure test records, wall thickness readings at the cone, and photos of the internal welds. We hydro-test and re-passivate before shipping.
60° or 70° cone? 70° drains yeast faster and is easier to CIP on small tanks; 60° gives more yeast space at 30 HL and up.
How much cooling area? Roughly 0.8–1.2 m² per HL of working volume for a 24-hour crash from 12°C to 2°C. Under-jacketed tanks will let you down in summer.
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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