Been hitting a few mentions recently of people equating transferring the hot break into the fermenter as a crime against beer. Has anybody stumbled on anything mildly study based on what's in the hot break and why it'd be adding 'off' flavours to the fermentor? Otherwise do you do anything about excluding/including the break material from the transfer? I'm assuming you'd have to treat all the break material as 'evil', as I can't see how you'd seperate the cold and hot break material. I used to pour the whole kettle into the fermenter, but now that I've got a bigger kettle and a valve a bunch stays in the kettle and that generally contains most of the break material. I haven't noticed an obvious difference since this change, but who knows? So not something I'm worrying about, but some people seem so definite that the hot break is verboten.