Removing proteins before fermenting

I was wondering if anyone has performed a 24+ hour rest (at colder temperatures to cause protein crashing) of their wort.

Prior to pitching yeast, the wort is siphoned and aerated in another clean, sanitized fermenter leaving the proteins in the other fermenter behind.

How risky is this to do?
I'm just worried about contamination.

I have been thinking about doing this for my next lager.
I was thinking about dropping down to about 40 over about 12 hrs.

I'd be concerned about removing head-forming proteins and other stuff the yeast might want to chow on.

well, what about leaving 1/2 of the trub in the chilling vessel?

I actually just did this over the weekend to a German Pilsner and a Munich Dunkel. Chilled through a CFC to 70F and oxygenated inline, transferred to a 6.5 gallon carboy to the neck. Cover with foil and let it chill to 50F along with the decanted yeast starter for 18 hours to equalize temps and settle the cold break. After the 18 hours, rack into another carboy off the cold break and pitch a lot of yeast. Full fermentation was happening 22 hours later. We'll find out how it tastes in a couple months.

that sounds like a good plan to me.

The Munich Dunkel still seems to have some cold break or something. Unless the yeast is favoring one side, I can't see the back of the carboy. Maybe waiting a full 24 hours next time for the cold break to settle would help. I'm doing a double batch of Kolsch in 2 weeks so I'll try it then.