I recently racked a beer from my primary to the keg, planning to use the keg as my secondary and dry-hopping. It was in primary about 10 days, and in the keg at room temp for another 2 weeks. A few days ago I put it in my kegerator and carb'd it for a few days. But when I pour a beer now I'm getting a very cloudy pour with LOTS of yeast. Is there a trick for decanting the yeast-cake if you used a keg as your secondary? I don't want to waste too much beer if possible.
Primary: Pliny the Elder, Smoked Porter
Kegged: Bee Cave Pale Ale, Belgian Dubbel, Apfelwein
Bottled: Vinnie's Blind Pig IPA
Next up: Pliny the Elder, my own IPA, Sake, homemade ginger ale