Originally Posted by DeepSea
Does anyone chill their wort with a CFC and then run it back to the kettle to Whirlpool? I do 10 gal batches with a pump and would like to eliminate the coldbreak and trub from the fermenter. I realize it will take some time to chill this way.
Yep, do it routinely that way now. I'm convinced that this is the best method to chill the wort. I can take 12 gallons from near boiling to 140 F in about 2 to 3 minutes. The time varies getting it from 140 F to pitching temp depending a lot on the tap water temperature, but it's as fast as any other method IMO. A lot also depends on the design of the counterflow chiller.
I'm more interested in minimizing DMS and retaining hop flavor and aroma than I am in preventing break and trub material from getting in the fermenter. The break and trub does no harm IMO, and some claim it is actually beneficial to the yeast. Regardless, I leave it all behind shortly when I rack to the secondary or keg. I like being able to cool the entire volume of wort more uniformly with the whirlpool method vs. pumping directly into the fermenter from the chiller.
You will find widely differing opinions on chilling methods much like most of the other aspects of home brewing.