Originally Posted by TheBiGZ
It would probably work, but probably not necessary. Agree that you should avoid as much trub as you can, but it will all fall out in primary anyway.
Also, some people say the break material in there is actually beneficial to the yeast...so it may be better to NOT go through the effort.
I read up on that a bit; seems hot break trub is worthless, but cold break trub is valuable, acting as some sort of nucleus for CO2 and the lack of cold trub causes onion off-flavors, among other things
I'd think that since I'm filtering through the mesh bag after the wort's cooled to room temperature, the cold trub should still be in solution, and so it should pass right on through and into my fermentor, right?