is it really necessary to do that though? It was my understanding that it may be good to have the break and hop material in the fermentor? or at least didn't matter enough that it wont change flavors.
I've always read that as "it's good to have SOME trub and hop material make it into the fermenter". I would put all of it in.
That said I use a 5 gallon paint strainer bag and a hop spider type thing I built to keep the majority of the hops out the fermenter. It make removing the hops so much easier and keeps most of the plant material out of my floor drains. I haven't noticed any utilization issues but I am not a big fan of really hoppy beers so I may not notice.
For me, it is a convenience thing for the most part.
So whats the difference n having all or some? I have always just put basically all of what was in the kettle into my fermenter. Im not experienced wnough to say whether this has had a huge impact on my flavor but I haven't experienced anything I would say is an off flavor, or grassy. Not tryint o put you down, just trying to understand!
The biggest difference is the amount crud you need deal with when you rack out of the fermenter. I have a valve on my boil kettle with a siphon pickup. If I'm not careful I can suck all kinds of trub out of the kettle. I stop transferring when basically all the clear wort is gone. That leaves most of the gunk behind.
I can't really say if it makes a difference because I have never dumped my kettle into the fermenter. I've always minimized how much I transferred.
What I've seen in print has been "don't put all the trub in the fermenter but a small amount may be beneficial to yeast health". I 've accepted it as fact I guess with no data to use to support it.