Originally Posted by DrewsBrews
I've been thinking I might want to try one of the home-made CFCs Cheyco mentioned. The part I'm confused about is the break as the wort is cooled during transfer. Isn't the whole point to leave all that crap in the brew pot and not transfer it to the primary? If so, seems to me that an immersion chiller is much more efficient that way.
Somebody 'splain this to me.
Sorry for hijacking the thread.
AFAIK, the break material will not affect the flavor if it sits in the fermenter--unlike the hop trub. If you save yeast and take the yeast from the primary fermenter (and store it in a container like a mason jar), the cold break proteins will eventually separate itself from the yeast as it sits, where you can easily remove it.
A CFC is one of the better upgrades to my brewery. More efficient (MUCH less time to chill) and less chance for infection, IMHO. Your wort goes throught the CFC into the fermenter, but you aren't letting that wort sit for as long as 30 minutes (in free air) waiting for it to chill.