Re cold break ending up in fermenter
From my reading, about 20% cold break remaining in the brew is good. Too much, and it produces off flavours. Too little, and it affects yeast performance. I am unsure, as I thought that once break material is formed, that this then is unavailable to the yeast.
I run my wort into a spare transfer fermenter, I stop at about 40% total runoff, allow this to stand for about an hour, pour into fermenter, pitch and airate.
Run the remaining 60% into the transfer fermenter, let it stand for a few hours, then drop the wort off the break material into the fermenter.
Or, you can let the whole lot through, then skim the brew as it ferments, alot of the break comes to the top during fermentation.