Introducing a new whirlpool concept
Due to the modifications to wort boiling systems in recent years, the length of time necessary for wort handling has been reduced, in some cases very significantly. The new whirlpool concept described below combines two of the most important functions of hot wort handling, namely, completely removing the solids from the wort and correcting the balance of wort aroma compounds. The wort exiting this newly designed whirlpool exhibits very low values for turbidity which allows for a shorter whirlpool rest, thus reducing thermal stress to the wort which in turn improves the flavor stability of the finished beer.
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