I know many people debate long vs. short WP times, but i like to run a strong WP at least 10-15 minutes and start knockout when the wort stops spinning (usually about 10 minutes). I have always had nice tight trub cones.
I just started working with a different Kettle and REV taught me a trick: Just as the trub cone becomes visible i turn off the glycol pre-chiller that cools the water flowing to the H/E. This allows me to slow down the knockout so i don't end up sucking little channels through the trub and breaking it apart into a "soupy" mess.
Jeff Byrne (aka jephro)
11 year pro craft brewer available for hire...
Puyallup, Wa - for now