I'm guessing because the trub/cold-break is not in solution then it should not affect the SG of the wort. Is that correct?
If so, then does that mean that any proteins left in solution do contribute to the SG? Or are proteins so much lighter than sugars as to not be a factor?
However, if the trub/cold-break does affect SG, then is it significant and how do you deal with it?
(BTW, I am only on my 6th batch of homebrew but I've learnt so much from everyone here on HBT. Thank you to all who take the time and make the effort to post here. Us newbies really appreciate it.)