Trub included/excluded from fermenting barrel?

I don't believe I've ever seen this topic addressed - please forgive if I've missed it elsewhere. I'm wondering whether or not you should make sure that the trub on the bottom of the boiling kettle be included/excluded from the fermenting barrel. In other words, is the work of the hops that went into the boil done, or does it serve an additional function once transferred to the fermenting barrel?

 

Short answer: meh, what ever.
Have a read: http://brulosophy.com/2014/06/02/the-great-trub-exbeeriment-results-are-in/

 

Thanks for that link - that helped a lot!

 

I just whirlpool for 10-15 minutes, let settle for 20 minutes, then open the valve and drain through my CFC into the primary. Whatever trub gets through doesn't seem to be an issue for me, most is left in the kettle. I wouldn't worry too much about it unless most of the trub gets in, and even then...