Vorlauf with Brew in a Bag

I'm on my 7th brew since the end of June and I've been using Deathbrewer's BiaB all grain method. For those that do this, how do you vorlauf/get rid of most of the grain dust/protein that forms?

I'm getting like 1.5-2" of trub in all of my bucket fermenters which is resulting in a lot of lost beer and difficulty siphoning off.

I've read about the whirlpool method, which I will probably attempt next time, but wanted to know if there were any other precautions to take.

How long are you leaving the beer in your fermenter? I see about the same amount of trub initially, but by the fourth week it is only 1/4-1/2"

I get the same with my fermentations but it all compacts down after awhile.

I'm not fermenting nearly 4 weeks. Two week fermentation and I don't secondary. I guess this seems to be a normal thing. I'll try the whirlpool next time.