I’ve been reading about the level of hot and cold break in the fermenter. Many people state the break materials can yield off flavors but I can’t find a good source describing the off flavors.
Further, is it possible the ‘off flavors’ might actually add something beneficial to some beers. Obviously if you trying to brew a clean pilsner, that’s one thing but lets say you are brewing a sub 4% bitter. Is it possible you could get some desired complexity & fruitiness by making sure the break material stays with the wort?
I would also think some yeasts respond differently to break.
I’m trying to decide if it could ever be preferred to ferment directly in the kettle (assuming you remove the hops) because you can best utilize the break.