How to choose suitable fermentation tank for a brewery?

Capacity of Conical Fermentation Tanks

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The size of the conical fermentation tank depends on the mashing production capacity. This is because:
The larger the conical tank, the longer it takes to fill with wort, and the first batch of wort may already be in the fermentation stage.
If the last batch of wort is not inoculated with yeast upon addition, it will remain in the tank without yeast contact for an extended period, resulting in poor mixing and increasing the risk of contamination.
The larger the conical tank, the longer the non-productive time for tasks such as beer extraction, cleaning, and refilling.
Large conical tanks are only suitable for the mass production of the same main beer variety.
The peak cooling demand for a large conical tank is higher than that for multiple smaller conical tanks.
Considering these factors, in principle, the maximum capacity of a conical tank should equal half a day's mashing production capacity of the brewery. However, for small craft breweries, the fermentation tank size can be designed to match a whole day's production capacity.

Space Allowance
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When transferring cooled wort into the fermentation tank, it is important not to fill the tank completely. The upward movement of CO2 will create foam, which can be significant in volume. In extreme cases, this foam can overflow from the airlock and potentially clog the safety valve. If thick wort clogs the safety device, the tank's internal pressure may become abnormal, posing significant danger. Therefore, the empty volume of the conical tank should be at least 18%-25% of the wort volume. For safety, Tiantai's standard conical fermentation tanks have an empty capacity of 25%.

Cone Angle and Height-to-Diameter Ratio
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After determining the total volume of the fermentation tank, the cone angle and height-to-diameter ratio should also be considered. The cone angle can range from 60° to 90°, facilitating yeast recovery after fermentation.

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