Hello all. I brewed a German Ale from Williams. Did it per the instructions except that I added 1/2 tsp of spanish moss half way through to ironically improve clarity. When it came time to pour from the kettle to the fermenter, alot of the trub had not settled. I think it was mostly spanish moss. It was impossible not to get a quite a bit into the fermenter. What should I do? Secondary? When? Thanks!!