Yooper -- I read this thread with great interest & then studied your "Clear beer Clear Wort" article. Great work! I've been all grain brewing for 12 years & never understood the Hot Break / Cold Break reference. My Boils are vigorous, I Whirlpool & Chill to 70's before I transfer to the Fermenter. There is never more than a 1/4" of "grit" in the bottom of the Kettle after the transfer. After the Transfer, Oxygenation & Yeast addition I often see a considerable settling BEFORE the 1st bubbles in the Air Check. So, I guess my question is, What's in the bottom of your Kettle after you Transfer the Wort to the Fermenter?