Keeping the trub

I just brewed and am cooling my wort. When I transfer, is it a bad thing to just dump the trub and all into the fermenter? I always carefully try to avoid it but is it really a bad thing to put it in the fermenter? What is the drawback?

IMO the only real drawbacks are if you’re planning on leaving your beer in the fermenter for a long time (I’m talking quite a bit longer than a month) or if you’re planning on harvesting your yeast. I’ve never noticed any ill effects to my beer from having a fair amount of trub in it.

cool. Just pitched yeast. Now… the waiting.