Whirl-pooling wort at the end of the boil has long been a commercial practice and now home brewers are following suit. Whirl-pooling allows the separation of hop material and hugely increases the yield from flame out hop additions. In most cases the hop filter can be removed so clear wort can be drained for the edge of your kettle. Whirlpooling is one of the tricks that helps create those “juice bomb” style IPA’s.
This advanced unit is constructed from stainless steel and feature a flow rate valve allowing the volume of wort flowing to be adjusted. Please note, it is not a good idea to whirlpool with a hop filter or plate chiller in the loop as it may well block. Whirlpool for a minimum of 5 minutes and allow 15 -20 minutes for the trub to settle before draining the kettle.