Hey folks, I'll keep it short, but looking for some direction. Been brewing off and on for about 15 years. Starting from scratch with a new modest all grain setup. Can't really afford multiple burners or kettles, so I'm gonna stick w the cooler mashing. However, I would like to start direct firing mash, but like I said$$..Anyway, staring w a 15 gallon Stout kettle. I'm ready for a pump and looking forward to whirlpool coning. My big question is should I use a plate chiller as I whirl the wort and subsequently use an aerator or just stick with immersion chilling/aerating in the fermentor.