cold break - good in fermenting wort?

[croc4]

I have seen it mentioned that a certain amount of cold break is beneficial to the fermenting wort. Is this correct?

I am using a CFWC so I won't be able to control the amount of cold break that goes into my fermenter, but I was curios as to how this will play into the final product
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[brewmonkey]

Some making it over is ok for fermentation. I generally try to knock a little out into the fermenters myself. It will contain some of the essential proteins/lipids needed for a healthy fermentation.

[Fast_Eddy]

This is actually a point of some argument. Some say it's good for cell wall formation in the yeast, some say that it detracts from beer stability and shelf life - there are few other points that I can't pull from the top of my head. Many German breweries let the yeast respire on the trub and then rack to fermenter.

I let the kettle settle for 20-30 minutes then rack. You wind up some break material in the fermenter but I usually rack off of it as soon as fermentation is done.

[bierboy]

Both Dave Miller and Greg Noonan say that there are benefits, especially in an underoxygenated wort. Generally for lagers it is a good idea to remove it. For ales, it is not as essential. Basically, it is up to each individual brewer. Personally, I don't mess with it, but then I am also like to make things as easy as possible.