it'll drop out and become sediment.
make sure you crash cool the wort post boil as this helps form cold break and precipitate things out.
trub is the sediment formed during fermentation. its a mixture of yeast, break material, hops, etc. you'll see references to 'yeast washing'...which is pulling the yeast out of the trub, for re-use.
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10