Get a cobra tap....pour off the yeast till you run clear...usually 12oz - 16oz...sometimes less.
Then use a liquid to liquid jumper to transfer to your serving keg....at low psi with the pressure relief open on your transfer to keg.
Here is a tip tho...make sure the keg you are transferring to is cold, else you will get foam in your transfer keg.
I do this process with all my beers and it becomes very easy once you get the hang of it.
Whatever you do....DON'T CUT YOUR LIQUID DIP TUBE.
Schöne Blondine Brauerei
Closed-System Pressurized Fermentation - the future of homebrewing today...!!!
“Simplicity is the ultimate sophistication” – Leonardo da Vinci
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