Originally Posted by 944play
I whirlpool cold, lid on.
This is one thing I don't understand about pro brewing, the hot whirlpool. What happens to all the cold break?
It goes to the fermenter and isn't given a second thought.
The trub sediments out in the kettle, along with the hops, after whirlpool. A tight cake of trub/hops forms on the bottom of the kettle (bowl shaped), the hot wort is drawn off from above it.