I'm on my second keg now. This batch had nottingham yeast in it. My siphon sucked in some of the yeast that was still floating around when i transfered to the keg and when I did my first pour...it shot about 10 of them into my glass. It seems that both of my batches that used nottingham had some guys still floating around even after 2wks in the secondary. Should i do some sort of filtering? If so what method? Also...is this a characteristic of nottingham so still have some floating around?