Up to this point, I've had a laid back attitude about the hops and trub that wind up in my fermenter. There is a lot of room in that carboy (and now that Blichmann ) for the extra "waste" products. Besides, it is far easier to scoop up and pour from the boil kettle into the fermenter to aerate without worrying about separating trub and hops from it all.
...I just brewed up my first barleywine this weekend and pitched it onto an existing healthy yeast cake. Now, my carboy is already full of .5G trub/yeast from the last batch, and I've introduced all this new trub and 7.5oz of wort soaked hop pellets fragments. The ensuing mega-fermentation required a blowoff tube within 12 hours, and even that was barely keeping up with the yeast/wort/hop volcano.
It seems like some of this mess could be avoided if I had less hops leftover from the boil hovering on the top of the krausen that is now blasting out at high speed into my 1L flask...even that has to be emptied ever few hours now because of all the material being ejected!
What methods do you guys prefer to keep hops and trub from the boil out of the fermenter? Muslin bags in the boil? Nylon paint bags in the boil? Some elaborate and expensive Blichmann device? Some easy/cheap thing from IKEA that you repurposed as a hop ball or something?