The wort kettle works to sterilize and stabilize the wort at 100C which halts the sugar to starch conversion. This then allows us to add hops into the mixture giving our beer its fruity, earthy and aromatically bitter taste.
Whirlpooling is then used to separate hop pellets and trub from wort after the wort boil. For better efficiency, our wort kettle also doubles as the whirlpool vessel through internal mechanical distinction. Here, the wort is pumped into the whirlpool vessel at a rapid velocity, usually about 15 feet per second, to cause the wort to start spinning like a whirlpool prompting the desired separation.