Transfer clear wort from Foundry to fermenter/serving keg

[RyPA]

I ferment and serve from the same keg, so I am looking to improve the quality of wort that I transfer to the vessel.

Since day 1 I've always used the ball valve at the bottom of the Foundry to feed a pump and I use the swirly arm on the output side to fill the keg/fermenter. The majority of my beers are hazies, so it never mattered to me that the cloudy crap at the bottom got sucked in. For beers that are expected to be clear, I have been using Whirlflocc and allowing 15-20 minutes to rest before transferring. The wort at the top looks great but my problem is the ball valve at the bottom is where all of the crap accumulates. Granted, a lot of that crap will settle out by serving time, but I prefer to leave behind what I can.

I am thinking maybe I should instead use an auto siphon? Is that most do that fermenter in a fermenter and transfer to a keg?

Is there a any hardware that would allow me to connect a pump close to the surface, similar to the buoy's that come with floating dip tubes?

 

[Broken Crow]

Normally, I'm an advocate for large kettle filters; at least a HopStopper or larger DIY SS mesh filter but I don't have any experience with AIO's and don't know if such a thing would be practical, effiecient or even possible. That said; I use an oversized filter in my own BK and then an inline TC filter after the CFC. You might be tempted by such a TC filter ( https://www.brewershardware.com/Wort-Strainers/ ) BUT: I tried mine on a 6G batch without the BK filter and the trub load slowed it to a trickle that took forever to finish draining.
You might want to consider a grant. I've seen a few posted on here over the years that users made... here's a few:
https://www.homebrewtalk.com/threads/full-volume-grant-transfer-cistern.730488/#post-10328074
https://www.homebrewtalk.com/threads/new-mash-lauter-grant.726012/
https://www.homebrewtalk.com/threads/so-whos-brewing-this-weekend.115866/page-673#post-10341331

 

[hottpeper13]

first off. cold break happens at 70*. I chill to 66*-68* then let sit 4 hrs or overnite. The only trub that makes it into the fermenter when pumped is what's in the hoses and CFC, and it's been said that a small amount is good for yeast health.