I've been brewing now for a few years. I've always been very proud of my ability to get a nice hot break (from my out-door burner) and a nice cold break (from a wort chiller and a large sink). But alas, I think I've been sort of stupid about this the whole time... because, after getting these nice breaks, I've been dumping the whole mess, trub and all, into the primary (insert palm to forehead here).
It normally settles out, but then when the yeast wakes up, it stirs it all back in.
So, I see now that there are some good techniques for trub separation, like whirlpooling and decanting.
Now that I'll finally start separating out the trub, what will be the difference? Will this help with chill haze? Cleaner flavor?