Editing Brewing (section)

===Whirlpool===

At the end of the boil, solid particles in the hopped wort are separated out, usually in a vessel called a "whirlpool" or "settling tank".<ref name="Hornsey 2004" /><ref name="Klimovitz 2011"/> The whirlpool was devised by Henry Ranulph Hudston while working for the [[Molson Brewery]] in 1960 to utilise the so-called [[tea leaf paradox]] to force the denser solids known as "trub" (coagulated proteins, vegetable matter from hops) into a cone in the centre of the whirlpool tank.<ref>{{cite journal |author=W. Reed |date=1969 |title=The Whirlpool |journal=International Brewers' Journal |volume=105 |issue=2 |page=41 }}</ref><ref>{{cite web|url=http://www.mooseheadbeeracademy.com/teacups-albert-einstein-and-henry-hudston-moosehead-brewmaster/|work=mooseheadbeeracademy.com|title=Teacups, Albert Einstein, and Henry Hudston|author=Darrell Little|date=20 March 2013|access-date=7 December 2016|archive-url=https://web.archive.org/web/20170305002814/http://www.mooseheadbeeracademy.com/teacups-albert-einstein-and-henry-hudston-moosehead-brewmaster/|archive-date=5 March 2017|url-status=live}}</ref><ref name="Bamforth 2009">{{cite book|url=https://books.google.com/books?id=V3Sr4bbTH5oC&pg=PT170|page=170|title=Beer: Tap into the Art and Science of Brewing|author=Charles Bamforth|publisher=Oxford University Press|date=6 March 2009|isbn=9780199756360|access-date=7 December 2016|archive-url=https://web.archive.org/web/20191223130933/https://books.google.com/books?id=V3Sr4bbTH5oC&pg=PT170|archive-date=23 December 2019|url-status=live}}</ref> Whirlpool systems vary: smaller breweries tend to use the brew kettle, larger breweries use a separate tank,<ref name="Klimovitz 2011"/> and design will differ, with tank floors either flat, sloped, conical or with a cup in the centre.<ref>{{cite book|url=https://books.google.com/books?id=ciA6-YMTI-UC&pg=PA517|pages=517–518|title=Malting and Brewing Science: Hopped Wort and Beer|author=Tom W. Young|publisher=Springer|year=1982|isbn=9780834216846|archive-url=https://web.archive.org/web/20160506011544/https://books.google.com/books?id=ciA6-YMTI-UC&pg=PA517|archive-date=6 May 2016|url-status=live}}</ref> The principle in all is that by swirling the wort the [[centripetal force]] will push the trub into a cone at the centre of the bottom of the tank, where it can be easily removed.<ref name="Klimovitz 2011">{{cite book|url=https://books.google.com/books?id=oWQdjnVo2B0C&pg=PA841|page=841|author=Ray Klimovitz|title=The Oxford Companion to Beer|publisher=Oxford University Press|date=9 September 2011|isbn=9780199912100|archive-url=https://web.archive.org/web/20160527011846/https://books.google.com/books?id=oWQdjnVo2B0C&pg=PA841|archive-date=27 May 2016|url-status=live}}</ref>