Hi All I am not clear on the Cold / Hot Break Trub issue. I have been All Grain BIAB brewing for about 6 months. I believe I make decent drinkable brews but still want to improve. I mash APA's around 66 - 67 C for 1 hour and then boil the wort for 90 minutes. With about 15 minutes to go I add my imersion chiller and then a Whirlfloc tablet when the wort comes back onto boil. I have a very efficent chilling set up and get the wort down to 25 C in less than 30 minutes. During the first 10 minutes or so of chilling I stir the wort in a whirlpool to assist heat transfer through the coil. I then have coagulated clumps at various levels of the wort which I assume is the cold break. When cool I dump it via a 1" ball valve into my fermenter. The ball valve drain is above the bottom level of my kettle which leaves abou a litre or so of trub. The trub which remains seems to be mainly hop residue and liquid which I discard. The coagulated mass mentioned previously all runs out into the fermenter. My question is should a have more sludge or a coagulated residue left at the bottom in the way of cold break.