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heywolfie1015 · 05-14-2010, 03:26 PM

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!

jpsloan · 05-14-2010, 03:28 PM

I believe the most common practice is to use the Miller Vortex bottle.

heywolfie1015 · 05-14-2010, 03:29 PM

Quote:

Originally Posted by jpsloan

I believe the most common practice is to use the Miller Vortex bottle.

Well played.

**weirdboy** · 05-14-2010, 03:32 PM

The main difference between doing it at home and a commercial brewery is that the commercial brewery usually has a separate vessel for doing the whirlpool.

big supper · 05-14-2010, 07:22 PM

After the boil, the wort is transferred to a whirlpool vessel. The inlet on this vessel is situated in a way that the whirlpool action is created from the wort entering. Hops can be added to this vessel. The wort will rest for a set amount of time, which will vary based on brewery/recipe. When the rest is finished the wort will exit to the heat exchanger(chiller). There can be 2 different outlets. One higher up to avoid disturbing the trub, and one that is lower that will get the wort from the bottom of the tank.

Gremlyn · 05-14-2010, 07:38 PM

One could conceivably set up their HLT as a whirlpool tank and pump from the BK back to the HLT. Not sure what this would gain over whirlpooling back into the BK though.