Ok, so I have been reading in Palmer's "Learn to Brew" about cold break. As I understand it, this is important to have a clear beer. The thing I am not understanding is how to keep it out of the beer. I use a wort chiller and the beeer cools down quite fast (I am actuall using two wort chillers, one in an ice bath and the other in the wort). I can usually get the wort down to pitching temps in about 20 to 45 minutes (depending on the outside temps). I am pretty sure that this is getting the cold break taken care of, but how do I keep the cold break from being siphoned into the fermenter and then on to the bottles from there? Is there something that can be done or is it just enough to cool the beer quickly? This may not even be an issue as my beers are not THAT hazy and I am not getting any off flavors from anything. But I would really like someone to help me understand this a little better.