Hey All,
I've used my new march pump and immersion (whirlpool) chiller on my last couple of batches. It definitely cools much faster, but I've heard all of the guys on the BN talk about a trub cone. I have yet to experience this.
My process:
I run the pump for the last 5 min of the boil.
Shut off the flame, add 0 min Hops (whirlpool for however long the recipe calls for)
Turn on cold water.
Then after its cool, I let it settle for 30 min.
I still end up with a thin and mostly even layer of trub and hops in the bottom of my kettle.
I do 10 gallon batches and use whirl flock (1/2 a tab per batch)