It’s actually much easier than that. It’s all about patience.
I use an immersion chiller and Whirlfloc tabs added 15 mins before flameout. Once it is off the heat, I cool it with the immersion chiller until it is as low as I can get it to go using groundwater. I try to stir it every few minutes. It usually takes almost an hour. Note, as soon as I get the tubing I need I will be able to cool it down even further using an ice water recirc.
But I digress.
Once I have it as cool as I can get it I give it a huge stir, running the swirling beer right to the edge of the pot. From there, I lid it and let it is for a full hour. Yes, an hour.
At the end of that hour all of the hot and cold break along with all of the trub will have settled into a compact layer in the pot. Toss the first pint during run off and that’s the way it looks.
I admit, waiting that full hour is a PITA. The results are worth it.
Cheers,
knewshound
Interesting method. Every thing I have read recommends getting the wort as cool as you can and as fast as possible after the boil - 15 to 20 min at most. Then pitch your yeast as soon as possible. So you wait until after an hour or more before pitching the yeast? Is your stiring the wort your aeration method?
I may have to try this! That beer looks beautiful!