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Fermentation tank

Level, pressure and point level measurement in the fermentation tank

Process data

Measuring task:
Level, pressure and point level measurement
Measuring point:
Measuring range up to:
5 m
Process temperature:
+3 … +120 °C
Process pressure:
0 … +5 bar
Special challenges:
Foam generation and condensation due to humid cold environment


After the wort has been cooled down to the appropriate temperature in the wort cooler, it is pumped into the fermentation tanks. The fermentation process is then started by adding in yeast. The yeast converts the malt sugar dissolved in the wort into carbonic acid and alcohol. To ensure optimal fermentation in the tank, the following key parameters are measured: hydrostatic pressure for determining the level, overpressure for CO2 content monitoring and limit level for overfill or dry run protection.

Your benefit

Certified materials according to FDA and EC 1935/2004 regulations
Cost effective
Accurate monitoring optimizes the brewing process
User friendly
One measuring instrument, three measured values: Level, overpressure, temperature

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