Originally Posted by Barkingshins
I am currently using a copper immersion chiller but have been looking into purchasing a counterflow chiller to help speed up the cooling process a bit but, there is one thing that I'm unclear about. If hot wort is being fed from the kettle, through the counterflow chiller and into the fermenter, doesn't all the cold break just end up in the fermenter?
I thought part of the motivation behind chilling quickly was to get a good cold break and then somehow seperating as much of it as possible from the wort going into the fermenter. Please clarify this for me.
Yep, in my case all of the cold break ends up in the fermenter. That's fine. It'll compact down with the trub, and there is no advantage to removing it.
I've heard from Jamil Zainasheff that hot break could/should be removed but I've never found an effective method for removing hot break besides a whirlpool, so I haven't worried too much about hot break, either.