Whirlpool

Tight cones

Achieving a Tighter Trub Cone in a Whirlpool - LM Notebook

Whirlpool Design and Operation

·Optimal Dimensions: Aim for a height to diameter ratio (H/D) of 0.5-1.0, with newer installations favoring lower values. This ratio promotes faster settling due to the larger diameter and reduced height.
·Control Wort Entry Velocity: The entering wort stream volume should be proportional to the H/D ratio. The entry velocity should be 3.5-5 m/sec, injected at a 20-30° angle to the vessel tangent, about 1 m from the vessel floor for maximum energy conversion efficiency. A flow rate below 2.4 m/sec during transfer from the kettle helps minimize trub floc break-up.
Appropriate Base Design: Shallow, conical bases with angles around 30° are favorable for trub cone formation.
Minimize Secondary Eddies: Install an annular, horizontal metal grid or rings to disrupt undesirable eddy currents that interfere with trub sedimentation.
Control Wort Withdrawal: Slow down wort withdrawal as the trub cone becomes exposed to prevent slumping and spreading. Consider multiple wort draw-off points at varying heights to allow for drawing off clearer wort as the vessel empties.

Upstream Brewing Practices

Grist Composition and Milling: A coarser grist with a larger husk particle size improves lauter grain bed permeability and ultimately contributes to better trub formation.
Mashing Process: Avoid excessive shear forces during mashing to prevent the formation of gelled proteins, which can hinder trub formation.
Wort Transfer: Minimize shear forces during wort transfer from the kettle to the whirlpool by using a slow-running pump with an open-throated impeller and maintaining a transfer velocity below 1.3 m/s.