Originally Posted by robbiex0r
Don't worry about the cold break.
For people who wash and reuse yeast, that's one less thing they need to try to clean off it.
Cold break is tough to keep out. Like slarkin said, your best bet might be to either let it sit in a temporary container for about half an hour and then siphon to the fermentor.
Tap 1: American Amber Tap 2: Pumpkin Ale Tap 3: Märzen Tap 4: Munich Helles Tap 5: Apfelwein
Fermenting: Rye IPA
Kegged: Barrel-Aged Barleywine, Barleywine, RIS, Flanders Brown
Lagering: Wee Heavy