whirlpool
Whirlpooling
Spin the wort after the boil so trub collects in a cone at the centre of the vessel, allowing clear wort to be drawn from the side.
What is actually happening
A rotating liquid in a cylindrical vessel develops a secondary flow that carries suspended solids inward along the base, depositing them as a compact central cone rather than spreading them across the floor.
The wort is then left to stand for fifteen to thirty minutes to let the cone consolidate before run-off begins.
Typical conditions
| Duration | 15–40 min |
|---|---|
| Scale | Used at both homebrew and commercial scale |
Ranges, not targets. These describe what is usual across the styles and breweries that use this step, and a value outside the range is a decision rather than an error.
Related steps and concepts
- Whirlpool hopping — The aroma technique performed at this stage.
- Wort chilling — What follows.
- Trub — What is being separated.
Also at the whirlpool stage
See the whole process in order on how beer is made.
Last reviewed 2026-08-16.