I've been listening to a lot of Can You Brew It podcasts recently, and the professional brewers always mention "whirlpool additions" or the "whirlpool" stage after the boil. I understand this is a process meant to separate the trub, hops, and break material from the wort, but how does it work on a professional scale? I read the posts here about how to do it at home, but I suspect the process is different when the volume of wort is much larger.
Anyone have a link to an explanation of a professional brewer's whirlpool process? Thanks!