The whirlpool process in the brewery serves mainly to separate undesirable solids, such as trub (hop sediment and coagulated proteins), from the wort or beer. There are different types of whirlpool devices used for this purpose:
Conventional Whirlpool: This is the most common method, where boiling wort or hot beer is stirred vigorously to create a whirlpool. As the whirlpool forms, solids (trub) are drawn toward the center of the tank, forming a trub cone at the bottom of the tank. The clear liquid is then drawn from the opposite side of the trub cone.
Static Whirlpool: This type of whirlpool uses a tank with a geometry designed to facilitate the formation of a whirlpool naturally, without mechanical agitation. Generally, the tank has a conical or cylindrical shape with a tangential inlet that induces circular movement of the liquid. The solids (trub) concentrate in the center of the tank due to the centrifugal force generated by the whirlpool.
Mechanical Whirlpool: Some brewery systems may utilize mechanical devices, such as special pumps, to create the necessary swirl in the whirlpool tank. This can be useful in larger breweries or in automated systems where greater precision in process control is required.
The choice of whirlpool type depends on the specific characteristics of the brewery, the production volume and the brewmaster's preferences regarding control of the trub separation process. In all cases, the main objective is to separate the undesirable solids from the clear liquid, ensuring a high quality and clear beer. |
