The HopSep is directly connected to the whirlpool and continually separates the trub from the wort during the casting and wort cooling period. When doing so, the HopSep draws the trub from the whirlpool from a central position, gently separates the wort from the trub and pumps it back into the whirlpool. The hop trub is semi-solid when it is collected in a separate container.
The reliable removal of the hop trub leads to fermentation being completed one to two days earlier and a rapid drop in the pH value. The percentage of amino acids important for the yeast in the fermentation tank is raised. The increased amount of hop dosing taking place later often leads to the whirlpool being overloaded and thus to the presence of hot trub during fermentation. The HopSep counteracts both: it relieves the whirlpool during the casting stage and removes the hot trub. The beer takes on a finer taste.