Originally Posted by nebben
A buddy and I brewed up a 10G batch of wheatbear-somethingorother a month or so ago, and his fermenter only had about 1/2" of yeast trub in the bottom because he tried to get the clearest portion of the wort possible. I'm not so picky. I had around 1.5-2" of trub.
I strain my break material and hops out because it's not that difficult and it just seems like a sound process. Perhaps a pro brewer can weigh in on whether they just dump everything into the fermenter, but my guess is they don't. I think they whirlpool to get all of that trub out of the wort before fermentation.
This is what I use. http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&item=350329494866
I got the 600u and it gets almost all of the trub out. It does clog about half way through, but I just pick it up, dump the trub in the sink and put it back to strain the second half of the wort. It does dual duty because it aerates as well.