Fermentation vessels have always been an essential part of even the humblest home-based brewery. They have been almost infinitely varied over time; almost anything that can hold liquid can be a potential fermenter. That said, the technology used for fermentation vessels has progressed considerably during the past 50 years.

There are two types of craft beer fermentation equipment: personal cooling system and central cooling system. For a single fermenter (output less than 2.0m3} using personal cooling system is more reasonable, the cooling effect is also good, not only to save investment costs and reduce the floor space, the important is the power loss is small.

Personal cooling system means that each fermenter comes with a refrigeration system, with copper pipes wrapped around the outer wall of the inner liner and refrigerant going inside the copper pipes to cool down the fermentation solution inside the tank through the inner liner. 

Using a conical design for the fermentation tanks of beer have the feature of short fermentation cycle and fast fermentation speed, which is based on the hydrodynamic characteristics of the fermentation broth in the conical tanks. After the yeast is inoculated, the yeast coagulation conditions allow the density of yeast cells at the bottom of the fermenter to increase, causing the fermentation to become faster and the amount of carbon dioxide produced during fermentation to increase, and there is hydrostatic pressure in the liquor, which causes the carbon dioxide content to change in a gradient with the liquid layer, so the density of the liquor in the tank changes in the same way. The conical fermenter has a cooling device that allows for artificial control of the temperature at each stage of fermentation. The natural convection of the liquor inside the tank increases the combination of yeast and liquor and speeds up the metabolism of the yeast, resulting in a much faster fermentation rate and shorter fermentation time for craft beer.