I understand that revvy. I was asking if that is a valid reason to secondary. to be able to SEE the trub better to avoid it in the BOTTLING BUCKET, not to avoid it in the secondary.
Well I have old eyes. You might notice that in my long posts I usually hit enter every now and then, so as not to have a big block of text, where it is hard to see every detail in someone's post. Rather I surround little chunks of info in plenty of white.
Most of us use buckets, and brew dark beer, so not seeing the bottom has ever been an issue for me, and definitely not a reason for me to use a secondary.....
In the case of bottling,
you want some yeast going into the bucket. So it's OK to put it in the bottom of your fermenter, and let some of the yeast go through....
Like I said in my first post, eventually the less thick beer will push and clear a path through the trub and will run clear. Usually within 30 seconds of starting the siphon..you usually get one "woosh" of yeast slurry then the rest is beer.
But you can put your autosiphion against the side of the bucket, then figure out about where 1" above the bottom of the bucket is on the shaft of the autosiphon, then stick it in the bucket and clip it with a binder clip to roughly that height....then siphon down and then lower it to the trub layer.
But I actually recommend, since many of us leave our beer in primary for a month or more, to actually run the bottom of the autosiphon along the bottom of the bucket to pick up plenty of yeast to move to the bottling bucket. The longer you let your beer sit, either in primar or secondary the tighter the yeast cake will be and the less will flow through.
Trust me, you won't have a ton of yeast in your beer....after the bottling yeast flocculates out, during the three weeks of carbing and conditioning, the cold of the fridge with "crash cool" all the suspended yest in your bottles...in fact, the longer you fridge your beers, the more compact and tighter, the yeast glop in the bottom of your bottle will be.
I found a bottle that had been in the back of my beer fridge for 3 months, and when I poured the beer the little bit of sediment was so tight that upending the bottle didn't even let any in my glass, and the beer was uber clear. It was so tight that I could have let a bmc drinker actually drink that beer from the bottle, and they neve would have known there was living yeast in there.
So if you chill them even for a week you will have very little yeast still in suspension.