The whirlpool is employed especially to clarify the entire hot wort. Because it is always possible to achieve a good separation of the trub due to the fluctuating quality of raw materials and different types of beer, the separator is an appropriate supplement. The trub cone produced often collapses when the wort is drained. This phenomenon cause the residual turbidity of the clarified wort to be too high and/or the losses to be very high due to the inadequate thickening of the trub. Whilst the wort is rotating in the whirlpool, the separating process can begin from the bottom. The recovered wort is then cooled.