BBT Often called a “brite” beer tank, serving tank or secondary tank, a bright tank is the vessel in which beer is placed after primary fermentation and filtering, so it can further mature, clarify and carbonate, as well as be stored for kegging, bottling, canning and packaging.

Bright Tank is a dish-bottomed pressure-rated temperature-controlled tank used to hold beer in preparation for packaging. The term “bright” refers to “bright beer,” beer that has been rendered bright (clear) by filtration, centrifugation, fining, and/or maturation. In most breweries, beer will be filtered after leaving a uni-tank or lagering vessel and be directed into a bright tank. If the beer is to be force-carbonated, then the beer may be carbonated in-line, under pressure, between the fermenter or lagering tank and the bright tank. In this case, the beer should arrive at the bright tank with full carbonation.

Beer brewing equipment is generally divided into: 1. Malt crushing system. 2. Mashing system. 3. Fermentation system. 4. Cooling system. 5. CIP cleaning system. 6. Control system, 7. Filling equipment, 8. Steam, air pressure and other auxiliary systems.
The output of beer brewing equipment depends on the type and size of mashing equipment, the batches of mashing per day; the size and number of fermentation tanks, and the fermentation cycle of beer.

Bright beer tank with 2000 liters of nominal capacity, with horizontal/vertical orientation and PUR insulation, to be cooled with water or glycol water.According to accessories choosed, the tank can be used for secondary fermentation under pressure (maturation) or to final conditioning of alcoholic beverages (carbonization, filtration, pasteurization, flavoring with ingrediences like hops or herbs) before their bottling, filling into kegs or cans.

Service tanks, also called bright beer tanks, are the containers structurally identical to maturing tanks.Their typical feature is the certification for pressure 3.0 bar, since for their main function, which is filling the transport packaging ( kegs, bottles ) and draught beer ( in the adjacent restaurant ), it is necessary to keep beer under a higher pressure than is used in maturing tanks.

The fermenter is the place where the cooled wort is finally fermented into beer. The fermentation tank is a double-layer stainless steel isobaric conical cylinder tanks with insulation. The substances entering the fermentation tank are wort, oxygen, and yeast (some brewers will add some dry hops to increase the aroma of the beer). After entering into fermentation tank,yeast performs aerobic respiration to multiply, then yeast performs aerobic respiration to produce CO2 and alcohol.