Cold Break?

Brewed my first full boil extract batch using a wort chiller a few weeks back. When I racked to secondary I was shocked at the amount of trub in the primary. Can some of this be from the cold break that occurs more effectively with the use of the wort chiller? I dropped 5 gal in the brew pot to 70 F in less about 15 min.

Haven't tried the finished product yet, just bottled the other day. One of the clearest brews I think I've made.

Yes, you might have gotten a ton of cold break. That's a good thing- as you noticed, the beer will be much clearer without those suspended proteins!

Yup.. Precisely..