I'm wondering if anyone can help me with a dumb question about trub. Being new to all-grain brewing, I have been doing my best to minimise the amount of both hot and cold break going into the primary fermentation. My reasoning was that both the hot and cold breaks could lead to off flavors. Having recently got hold of a nice shiny new plate chiller, and reading about how to use it, I'm getting the idea that it's totally fine for the cold break to end up in the primary fermentation and, in fact, it contains a whole lot of nutrients that the yeast just love. It seems that the yeast pulls down the cold break as it settle to the bottom before racking to the secondary. Can anyone set me straight on whether I should be minimising the amount of cold break in the fermentor or whether it's totally fine (even desirable) or it to get in there. Thanks.