Tank Reference¶
FUERST WIACEK Fermentation tanks — type, volume, ports, jacket layout
The brewery has two generations of fermentation tanks. They differ in beer outlet type, dry hop access, and Zwickel handling at CIP. Several SOPs change procedure based on tank generation — this page is the single source for which tanks are which.
All tanks have a manway, a Zwickel (sample port), a CIP arm, and a spund. The differences below are what matters in practice.
Tank Map¶
Note
All standard fermentation tanks below: 18–24 hl single brew / 36–48 hl double brew. FV 16 (blending) is non-standard. Tanks 4, 8, 12 are not present (numbering gaps).
| Tank | Gen. | Beer outlet | Dry hop access | Zwickel at CIP | Panel |
|---|---|---|---|---|---|
| FV 01 | Old | Racking arm | Manway | Fixed | 1 |
| FV 02 | Old | Racking arm | Manway | Fixed | 1 |
| FV 03 | Old | Racking arm | Manway | Fixed | 1 |
| FV 05 | Old | Racking arm | Manway | Fixed | 1 |
| FV 06 | Old | Racking arm | Manway | Fixed | 1 |
| FV 07 | Old | Racking arm | Manway | Fixed | 1 |
| FV 09 | Old | Standing pipe | Manway | Fixed | 1 |
| FV 10 | Old | Standing pipe | Manway | Fixed | 1 |
| FV 11 | Old | Standing pipe | Manway | Fixed | 1 |
| FV 13 | New | Standing pipe | Dry hop port | Removable | 2 |
| FV 14 | New | Standing pipe | Dry hop port | Removable | 2 |
| FV 15 | New | Standing pipe | Dry hop port | Removable | 2 |
| FV 16 | Blending | — | If DH: as old tank | — | 2 |
| FV 17 | New | Standing pipe | Dry hop port | Removable | 2 |
| FV 18 | New | Standing pipe | Dry hop port | Removable | 2 |
| FV 19 | New | Standing pipe | Dry hop port | Removable | 2 |
Differences That Affect Procedure¶
Beer outlet — racking arm vs standing pipe¶
| Outlet | Tanks | Notes |
|---|---|---|
| Racking arm | 1, 2, 3, 5, 6, 7 | Movable. Set to 2 o'clock during Tank CIP recirculation (prevents pump cavitation). Set to 1–2 o'clock during carbonation bubbling. At Tank CIP: remove arm, inspect seals, soak arm + all seals/O-rings in caustic bath, apply a small amount of Krones Celerol L7001 to the seals only before reinserting. See the Carbonation SOP for a photo of the 2 o'clock position. |
| Standing pipe | 9, 10, 11, 13, 14, 15, 17, 18, 19 | Fixed vertical. No adjustment needed. |
Dry hop access — manway vs dry hop port¶
| Access | Tanks | Notes |
|---|---|---|
| Manway (full open) | 1–11 + 16 (if dry hopped) | Spray interior with alcohol before adding hops. |
| Dry hop port (~10–15 cm) | 13, 14, 15, 17, 18, 19 | Smaller dedicated opening — port cap and gasket go into PAA pitcher during the hop addition. |
Zwickel — fixed vs removable¶
All tanks have a Zwickel (sample port). It's the same role on every tank. The CIP procedure differs:
| Zwickel | Tanks | Notes |
|---|---|---|
| Fixed | Old tanks (1–11) | Cleaned in place during Tank CIP. |
| Removable | New tanks (13–19) | Remove during Tank CIP. Brush inside with the thin red circular brush + caustic — there is always residue inside. Use the correct tri-clamp seal (DN40 outer diameter, smaller internal hole, more rubber to close off dead spots). Wrong seal leaves a dead spot. |
Cellar panel — Panel 1 vs Panel 2¶
| Panel | Tanks | Wortway swing bend |
|---|---|---|
| Panel 1 | 1, 2, 3, 5, 6, 7, 9, 10, 11 | Connect Wort Vorlauf to Panel 1 |
| Panel 2 | 13, 14, 15, 16, 17, 18, 19 | Connect Panel 2 Vorlauf to CIP return at Panel 1 |
Glycol Jacket Layout — All Tanks¶
All tanks have three glycol jackets: Cone, Bottom, Top. Which is open depends on fill level and recipe step. See Fermentation Management — Glycol Valve Logic for the operating rules.
CIP-Relevant Notes¶
- Tank capacity at CIP: designed for 50°C max (some 55°C). Always send cold water first when mixing with hot. Never send hot water alone.
- CIP arm orientation: vertical pipe with valve, top of tank. Used for solution delivery, top pressure, and venting.
- Manway seal: present on all tanks. Check seating before closing — seal can slide. Re-check from outside after closing. An improperly seated seal means the tank will not hold pressure during fermentation.
- Spund: All tanks have a spund (pressure relief). Set to 0 bar during CIP, 0.2 bar during fermentation, 1 bar during spunded conditioning, 0.5–0.6 bar at packaging-ready.