After reading the replies, I thought this might help:
I do a couple steps to limit trub in the fermenter. First I vorlauf heavily, setting a very firm grain bed when sparging and only allow runnings into the pot when they are coming out clear (or as clear as is practical). My intent is to get the heavy stuff (husks and such) to stick in the grain bed and not end up in my boiler. I batch sparge so every batch I vorlauf until I get my clear runnings. Next, after flameout, I allow my immersion chiller to do its thing for a little longer than necessary so that the wort has ample time to settle out what trub I do get. This also helps precipitate proteins which can look like floating gunk if they coagulate (or aggregate... I don't know which is the right term). I don't whirlpool, although that might come in handy if there is a rediculous amount of (heavy) crap floating around such as hops pieces. Third and most important, I account for a gunk layer. Mine comes to approximately 1/4 gal. that I chalk up to losses. I marked off 1/4 gallon from the bottom of the pot, which is where my spigot is located BTW. So when racking my cooled wort to my fermentor, my spigot draws wort from above the gunk level and I get very little in the fermentor.
Of course, none of this matters during the primary fermentation phase. It simply makes for an easier time cleaning the primary and racking to the secondary if necessary. I don't think its much work when I do it because its just habit.
