The dry stout I made will have to be kegged soon. I used hop bags, but there will still be a big yeast cake and a certain amount of hop debris in the bottom of the plastic bucket.
What's the best way to minimize the trub that goes into the keg at this stage, now that it's too late to manage it in the kettle?
What's the best way to minimize the trub that goes into the keg at this stage, now that it's too late to manage it in the kettle?