COOLING AFTER BOILING ( BOILER OR FERMENTER)

[fisherman]

Hi lads.
Could anyone tell me if I am doing my cooling right. I boil after mashing and sparging the let it rest in the boiler for 30 mins drain and transfer to the fermenter and cool with my wort chiller. In quiet a short time it has cooled to 70f the cold break seems to throw up lots of trub like clouds is this normal. I do skim it off the top with the back of a spoon when the yeast is active . is it damaging for the taste of the finished beer? Should i cool in the boiler and try and leave it behind with the hops and hot break material? I do add 1 protfloc tablet with 15 mins to end of boil.
Cheers
fisherman

[Brotherton Lad]

I cool in the boiler, my IC is already in to sanitise it. Whirlpooling the IC speeds cooling up alot. Then I let it stand 20 or 30 minutes to settle before dropping the wort into the FV, leaving as much trub behind as possible. The hop filter catches alot, though the holes are about 2mm and let hop seeds through, I catch these with a sieve under the boiler tap, which also aerates the wort as it drops through.

[a-slayer]

I cool in the boiler, my IC is already in to sanitise it. Whirlpooling the IC speeds cooling up alot. Then I let it stand 20 or 30 minutes to settle before dropping the wort into the FV, leaving as much trub behind as possible. The hop filter catches alot, though the holes are about 2mm and let hop seeds through, I catch these with a sieve under the boiler tap, which also aerates the wort as it drops through.

Me too, I cool in the boiler which sanitises the IC easily. Always get a nice clear wort in the FV then.

[Spud395]

Same as above

[Wolfy]

...
In quiet a short time it has cooled to 70f the cold break seems to throw up lots of trub like clouds is this normal. I do skim it off the top with the back of a spoon when the yeast is active . is it damaging for the taste of the finished beer? Should i cool in the boiler and try and leave it behind with the hops and hot break material?

As others have said if you are using an immersion chiller, use it in the boiler and not in the fermenter.
Even when you do that you'll probably notice an amount of trub, break material and other resins and gunk floating on the top of your yeast during ferment. If you were going to harvest and reuse your yeast, you should skim it off, however I think that most people just leave it (in the interests of better sanitation), since much of it will stick to the sides of the fermenter or sink to the bottom and be left when you rack the beer out of your fermenter.

[fisherman]

Thanks lads,
I don't know how I would manage without you all you have helped me through water and hop problems. I would have stopped brewing without the lads on this website. THANKS TO YOU ALL BRILLIANT. I shall now change to cooling in the boiler and try leaving more trub behind
Cheers
fisherman