Vertical Beer Fermentation Tank: Built for Real Brewing Schedules

Most breweries contact us when fermentation capacity becomes the bottleneck. A vertical tank gives you a smaller footprint than horizontal alternatives, which matters in tight taprooms and basement brewhouses. We build these tanks as single-wall or jacketed vessels, typically 100 L to 5,000 L, with 60-degree cone bottoms on most ale and lager configurations.

The vessel is not just a stainless shell. Fermentation generates heat, and yeast performance changes with every degree. Our jackets cover the cone and lower cylinder, with separate zones when tank diameter exceeds 1,200 mm. Glycol flows through dimpled or channel jackets; inlet and outlet ports are sized to match your chiller loop. For dry hopping or fruit additions, we can add a top manway, dry hop port, or racking arm with a sample valve.

Material choice follows the beer and cleaning regime. SUS304 handles standard ales, lagers, and cider. For high-acid sours, kombucha, or aggressive CIP chemicals, 316L gives better chloride and acid resistance. Interior welds are ground, polished, and passivated. We aim for Ra 0.8 micrometers or better on product contact surfaces; exterior can be brushed or mirror polished depending on your washdown environment.

Working pressure usually falls between 1.5 and 3 bar, but we build to your process. A pressure relief valve, pressure gauge, and blow-off arm are standard. If you plan to carbonate in-tank, specify the higher pressure rating and we will adjust wall thickness and testing. CIP uses a rotating spray ball mounted in the top manway, connected to your caustic and acid loops. All ports are tri-clamp for easy breakdown.

Typical Specifications

FAQ

What capacity should I choose? Match tank size to your batch volume plus 20 to 25 percent headspace. A 10 BBL batch usually fits a 12 BBL tank.

Do I need a conical bottom? Yes for most ale and lager fermentation. The cone helps yeast drop and allows yeast harvesting. Flat-bottom tanks suit some ciders or kombucha.

How many cooling zones? One zone works for tanks under 1,200 mm diameter. Larger tanks need two or three zones to avoid temperature stratification.

Can I add a dry hop port? Yes. We place it on the top dish or upper cylinder, sized for your hop charge.

What information do you need for a quote? Batch size, beer type, tank quantity, available height and door width, glycol supply temperature, and CIP connection standards.

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.