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All About Used Brewery Tanks

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So you have decided to purchase “pre-owned” brewing equipment and need your money to go as far as it can, yet still be an intelligent decision. What can you do to assure that you are not spending your hard-won money on what might essentially be scrap metal? Well, draw up a chair and let’s talk about the good & the bad experiences that others have had and how to maximize your chances for success in this fluid marketplace. By John Mallett, Brewmaster, Bell’s Brewery

Used Tank Q&A forum

Fellow brewer’s and manufacturing experts answer your questions on used tanks.

Used Beer Tank Buyers Checklist

What to look for and look out for –

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Stainless steel basics

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Types of stainless steel

There are many types and grades of stainless steel: when nickel is added to iron, for instance, the austenite structure, a metallic non-magnetic phase of iron, is stabilized. This crystal structure phase makes such steels non-magnetic and less brittle at low temperatures. For higher hardness and strength, carbon is added. Sometimes significant quantities of manganese are used in stainless steel compositions. Manganese preserves an austenitic structure in the steel, like nickel, but at a lower cost.

Stainless steels are also classified by their crystalline structure:

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Selecting equipment for new pubs and micros

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By Dave Miller
Republished from BrewingTechniques, November/December 1994

Q: I am on the verge of realizing a dream – my own pub brewery. I have found a good location, written a business plan, and raised the money. Now I need to decide on a brewing system. I have quotes from several suppliers, but it’s hard to compare them. The companies don’t even agree about what size tanks I need! How do I decide who to believe?

There are so many things to decide. One company will sell a steam or direct-fire system for the same price. Everybody else is pushing direct fire, because they say it’s cheaper. One company is telling me to use Grundy tanks for serving tanks. The salesman for another company says they’re ugly and don’t work. I need some impartial advice.

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Brewery Tanks Glossary

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ASME – Codes and ratings established by the American Society of Mechanical Engineers.

Beer Stone – The most common surface deposit on stainless steel brewing equipment is beer stone, or calcium oxylate. Beer stone usually appears as a dull brownish to brownish-white film on the metal’s surface. It is most likely to occur in stainless steel brew kettles, hop jacks, counterflow heat exchangers, and primary fermentors. Prolonged contact with hot wort will result in the greatest amount of beer stone buildup. It is necessary to remove the beer stone before it affects the flavor, or, worse, becomes a sanitization problem.

Cone – Most breweries today use cylindroconical vessels, or CCVs, have a conical bottom and a cylindrical top. The cone’s aperture is typically around 60°, an angle that will allow the yeast to flow towards the cones apex, but is not so steep as to take up too much vertical space. CCVs can handle both fermenting and conditioning in the same tank. At the end of fermentation, the yeast and other solids which have fallen to the cones apex can be simply flushed out a port at the apex.

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