I'm always so concerned about leaving the break material in the kettle. This post topic has driven me to just see what happens when it all goes into the fermenting bucket. After all, trying it on your own is really the only way to know. I spend so much time siphoning the beer from the fermenter, making sure the break stays behind, that I think all the open air exposure is what has been leading to the last few off flavors in my brews, It would sure be nice to know that I can just dump it after chilling and know none of the material will adversely affect my beer.