|Fermentation tank series||Volume in US Gallon||Diameter||Height|
|100l Fermentation tank||26US Gallon||640mm||1500mm|
|200l Fermentation Tank||53US Gallon||760mm||1800mm|
|300l Fermentation Tank||79US Gallon||860mm||2000mm|
|500l Fermentation Tank||132US Gallon||960mm||2350mm|
|1000l Fermentation Tank||264US Gallon||1260mm||2650mm|
|2000l Fermentation Tank||528 US Gallon||1560mm||3150mm|
|20bbl Fermentation Tank||618 US Gallon||1700mm||3350mm|
|3000l Fermentation Tank||793US Gallon||1800mm||3550mm|
|5000l Fermentation Tank||1321US Gallon||2000mm||4450mm|
|10000 Fermentation Tank||2642US Gallon||2200mm||6100mm|
|20000 Fermentation Tank||5283US Gallon||2200mm||10200mm|
In general, yeasts such as Saccharomyces cerevisiae are fermented at warm temperatures between 15 and 20 °C (59 and 68 °F), occasionally as high as 24 °C (75 °F),while the yeast used by Brasserie Dupont for saison ferments even higher at 29 C (84 F) to 35 °C (95 F).
They generally form a foam on the surface of the fermenting beer, as during the fermentation process its hydrophobic surface causes the flocs to adhere to CO2 and rise; because of this, they are often referred to as "topcropping" or "topfermenting"– though this distinction is less clear in modern brewing with the use of cylindro-conical tanks.Generally, warmfermented beers are ready to drink within three weeks after the beginning of fermentation, although some brewers will condition them for several months.
|03||Material||Stainless steel 304 or 316,or red copper|
|04||Insulation||Polyurethane, TH: 100mm|
|05||Fermentation tank||Glycol jacket: Dimple jacket on the cone and side|
Or single wall with jacketed,or single layer fermentor.
|06||Head||Double or single dish head on the top|
|07||Accessories||Sample valve, pressure gauge, solenoid valve, pressure relief valve, racking arm, CIP arm and Blow off arm, dry hops port and so on.|