Scaling flavor is hard: the wrong tanque delays batches, dulls aroma, and drains cash. Choose wisely, and your beer tastes brighter and ships faster.
A beer brewing tanque is a sanitary, pressure-rated vessel used to transform mosto into beer and prepare it for service. Core types include tina de mosto, chaleira, fermentador (often fermentador cónico), tanque brite (also called tanque brilhante), lagering and serving tanks. Each tanque handles a phase—mashing, boiling, fermentação primária, maturation, clarification, and packaging. The right shapes and sizes (e.g., 10 bbl) and fittings let brewers pressurize, carbonate, and hold temperature precisely for consistent results.
What does a beer brewing tank actually do in a brewhouse?
A modern brewhouse runs on purpose-built tanque stages. In hot side steps, the mash tun and chaleira create mosto. On the cold side, a fermentador turns sugars into alcohol and aroma; a polishing tanque such as a tanque brite clarifies, lets you carbonate, and readies beer for packaging. One correctly sized depósito de cerveja linked to chilling and controls can stabilize throughput and boost quality.
If you’re planning capacity or adding a pilot line, explore a scalable path with a equipamento de fabrico de cerveja platform sized for growth—see a practical overview of sistema de fabrico de cerveja layouts and utilities in a commercial setup. Explore commercial brewing systems for sale.
Mash tun and brew kettles: how does hot-side work prepare perfect wort?
Hot-side work happens in two stainless tanque workhorses: the tina de mosto e brew kettles. O puré converts grain starches to sugar; a lauter bed clarifies the sweet liquid. Next, the chaleira boils to sterilize, drive off volatiles, and is where hops isomerize. This prepares mosto with stable bitterness and a bright malt profile for the cold side.
A small hospitality concept might run a 3–7 bbl brewhouse; a production site might stage 20–60 bbl vessels with steam from a central boiler. Thermal management (rakes, jackets) and the way you isolar the shell keep extraction predictable. If you’re evaluating your first pro setup, compare heat sources, vessel geometry, and automation across pilot to production lines: See commercial system options.
Fermenter basics: why a conical fermenter is the cold-side MVP
A fermentador is where magic happens. The cylindrical body with a 60° cone concentrates yeast and trub, so a fermentador cónico lets you dump solids while keeping beer clean. Most breweries run jacketed, CIP-ready tanque shells to hold precise temperature through fermentação primária e maturação. You’ll use only one fermento strain at a time here, so sanitation matters.
For scale, you’ll see 5, 10, 20 bbl models—right-sizing the tanque reduces oxygen pickup and holds backpressure safely. Look for sanitary ports, a PRV, carb stone options, and a single fitting standard for hoses and pumps. If you’re comparing cone angles and racking arm designs, check pro-grade models with glycol jackets and clean-in-place spray balls: Compare beer fermenter tank options.
Brite tank (a.k.a. bright tank): how to polish beer and control the carbonation
After fermentação, the tanque brite (sometimes written tanque brilhante) clarifies and carbonates. It’s a pressure-capable tanque (think “final-stop” vessel) where you chill, settle haze, and control the carbonation with measured dióxido de carbono. You’ll gently pressurize the headspace and carbonate through a diffusion stone while reading a gauge.
For stable cold-side performance, a jacketed brite—yes, a jacketed brite design—ties into a chiller via glycol piping. That loop keeps beer cold and consistent from batch to batch. If you need faster turns, a sight glass and carb stone speed up clarity checks and dialing in volumes of CO₂. Learn how pro tanks integrate carb stones and racking arms: Bright tank setup and fermentation accessories.
“Clarity, stability, and fine bubbles are not accidents; they’re engineered in the brite.”
Draft service and packaging: linking brite to kegs and lines
Polished beer moves from the polishing tanque into packages. Lines feed a canner, bottle filler, or a barril washer/filler. Head pressure, flow control, and temperature alignment prevent foaming while preserving aroma. In taproom models, the brite can feed a service tanque in a cold room, or go straight to packaging if the floor plan is compact.
If your concept prioritizes draft speed and low oxygen, consider integrating semi-automatic fillers and ergonomic rinse/blow cycles. Here’s a real-world place to start: Beer keg filling machine integration for packaging.
Lagering tanks vs horizontal lagering tanks: when do you choose which?
Lagering tanks extend conditioning, allow sulfur to fade, and refine mouthfeel. Many breweries stage a separate conditioning tanque to decouple fermentation throughput from polish time. Traditional German programs run colder and longer to refine sulfur and diacetyl for crisp finishes in cerveja artesanal.
When space and foam stability are priorities, horizontal lagering tanks shine. Their horizontal orientation gives a large surface area for yeast to drop out and speeds cold clarification—often with tighter natural carbonation. Some sites also practice horizontal lagering for hybrids and seasonal lagers to improve colloidal stability. Thinking about a side program? Compare micro-scale options: Micro brewery equipment for extended conditioning.
Utilities: glycol piping, cold liquor, and how to insulate for efficiency
Every cold-side tanque relies on steady chilling. Jacket channels circulate a propylene glycol blend from a chiller; properly sized headers and glycol piping keep delta-T tight across several tanks online at once. Flow meters, isolation valves, and balancing ensure even jackets.
On the hot-side, a cold liquor tank helps you knock out quickly while saving water. Match heat-exchanger plate area to peak turn rates so your tanque cooldown hits targets. Properly isolar shell and cone to reduce energy loss and stabilize ferment temps. Planning a small program or pilot cellar? See how small-batch systems bundle utilities efficiently: Small brewery equipment and utilities.
Sizing your tank: bbl capacity, shapes and sizes, unitank options
Capacity strategy starts with sales math. For a 10 bbl brew length, two fermenters at 20 bbl plus one polishing tanque is a common cadence. Consider skids, access for CIP, and catwalk safety. Many producers choose a unitário to handle both fermentation and carbonation in a single pressure-capable tanque.
Material and finish matter, too. Food-grade aço inoxidável (commonly 304) resists caustic and acid cycles and is fácil de limpar. If space is tight, a stackable cellar or taller cone geometry can double turns per square meter. Ready to map cone angles, jackets, and port heights? Start with pilot specs here: Nano brewery equipment and cellar sizing.
Materials, fittings, and sanitary design: safety in the brewing industry
Sanitary design keeps oxygen low and keeps operators safe. Polished welds, slope-to-drain floors, and shadowless CIP coverage inside the tanque reduce harbor points. A single tri-clamp fitting standard simplifies spares. PRVs protect the tanque during cleaning and heat cycles, essential in fabrico comercial de cerveja.
For durability, stainless interiors resist repeated CIP and acid passes. Clear SOPs and lockout on pumps help every cervejeiro work confidently. If your program spans beer, cider, or spirits, coordinate shared utilities and skids—look at flexible skid layouts that cross over into spirits: Commercial distillery equipment for hybrid cellars.
Cost, timeline, and turnkey delivery for a craft beverage launch
A growth-ready cellar balances batch targets, cash flow, and lead time. When scoping, request a turnkey package: brewhouse, cubas de fermentação, tanque brite, controls, utility skids, and documentation. Make sure your vendor can custom build ports and valves to fit your floor plan and fire code—and can service globally.
If you’re branching into alternative SKUs such as kombucha, soda, or RTD, ask for cross-compatible ports, stones, and temperature controls so your tanque farm supports a broader bebida artesanal mix. Here’s a practical primer on crossover systems: Kombucha brewing vessel and utilities.
Quick comparison table: core cold-side tanks
| Tank type | Primary role | Typical pressure | Special notes |
|---|---|---|---|
| Fermentador cónico | Processo de fermentação, diacetyl rest, harvest | 1–2 bar | Cone dumps solids; carb stone optional |
| Tanque brilhante | Clarify, carbonate, package | 2–3 bar | Carb stone + sight glass; jacketed brite |
| Lagering tanks | Long cold maturação | 0–1 bar | Vertical or horizontal lagering tanks |
| Service tank | Draft buffer | 0–1 bar | Cold room placement for short lines |
Material KPI (typical): food-grade 304 shell, inner polish ≤0.6 μm Ra; ports set to minimize dead legs; all seals rated for low-oxygen transfers.
Mini visual: conditioning time (illustrative)
Conditioning Time (Days)
Conical Fermenter | ####### (7–12)
Brite Tank | ### (2–4)
Lagering Tanks | ############ (20–35)
Numbers vary by recipe and schedule; tighter cold-side control shortens the span.
Case study: a 15 bbl brewpub adds capacity without adding real estate
Setting: A busy kitchen-forward brewpub needed +30% volume, no new footprint.
Move: They swapped an older polishing tanque for a larger pressure-rated tanque brite, added one 30 bbl fermentador cónico, and re-routed glycol piping to balance cooling on peak days.
Result: Two more turns per week, smoother package days, and tighter foam control from brite. Staff cited faster CIP and fewer spares thanks to unified ports and clamps.
FAQs
What’s the difference between a fermenter and a brite tank?
A fermentador performs fermentação primária and early conditioning; a tanque brite clarifies and carbonates before packaging. The brite is pressure-rated for fine control when you carbonate and stabilize aroma.
Do I need a separate lagering tank?
Not always. A unitário can handle conditioning, but dedicated lagering tanks (especialmente horizontal lagering tanks) improve clarity and sulfur reduction on long programs.
How do I size the cellar for seasonality?
Start with weekly sales and brew length (e.g., 10 bbl). Add one extra tanque for peak months to keep the schedule flexible. Larger polishing capacity helps you move fast between styles.
Is 304 stainless steel okay for beer?
Yes—polished aço inoxidável (304) is industry standard. It’s robust, sanitary, and fácil de limpar, with long gasket life under CIP.
Can one tank do it all?
A unitário can ferment, hold pressure, and carbonate. It’s a versatile tanque for compact sites, especially when paired with the right carb stone and PRV.
What pressures are typical when carbonating?
Use head pressure consistent with your temperature and target volumes of CO₂. You’ll pressurize carefully with dióxido de carbono and monitor gauges to avoid over-carbing.
Practical checklist for your next tank purchase
- Capacity: confirm bbl targets and ceiling height.
- Geometry: cónico angle, racking arm, and port layout.
- Thermal: jackets sized to your chiller; verify glycol piping lengths.
- Materials: 304 polish spec; ferrules, gaskets, and PRV ratings.
- Process: carb stone, clamps, and flow paths.
- Hygiene: CIP coverage, vent routing, and “no dead-legs” rule.
- Segurança: relief valves, interlocks, and SOPs.
- Integration: MEP drawings, crane path, and skid footprint.
Bullet-point wrap-up
- Match each tanque to a clear job: hot-side to make mosto, cold-side to ferment, polish, and package.
- A fermentador cónico plus a tanque brite is the simplest, scalable path from fermentação primária to packaging.
- Size capacities in bbl, then confirm jackets, PRV, carb stones, and sanitation.
- Utilities matter: right chiller, glycol pipinge um cold liquor tank accelerate turns.
- Material and finish—polished 304—keep vessels sanitary and fácil de limpar.
- Ask for a turnkey scope, standard ports, and room to grow into new SKUs and shapes and sizes.
We design and build pro cellars that are safe, efficient, and flexible—whether you’re opening a neighborhood spot or scaling distribution. If you’d like a quick capacity plan or to compare a unitário vs. separate fermenters and brite, send your batch targets and floor plan, and we’ll outline options the same day.
Glossary (one-line quick hits):
- Brite tank / bright tank: final cold-side vessel to clarify and carbonate.
- Fermentador: pressure-capable tanque para fermentação primária e maturação.
- Tina de brassagem: hot-side tanque para puré conversion before the chaleira.
- Unitank: single tanque that can ferment and carbonate.
- Glycol piping: chilled loop feeding jacketed shells to hold temp.