Makes total sense. Thanks for the thoughtful reply!

Has anyone tried using a very low attenuation yeast, like Lalbrew Windsor or US-05?

The consensus seems to be that around 3 months on the trub is the borderline - having said, I’d love to know about a comparison performed on a longer period of time. Cleaning an extra keg sucks ass

Great tip on considering the tri-clamp lid. I also filled up the keg too much on my first attempt, so splitting up the batches, particularly on strong beers, is a good idea. Thanks!

On an unrelated note, I haven’t found hard evidence yet of harm to flavour caused by leaving the beer on the trub, but the common advice seems to recommend moving it off either after primary, or if the beer is to be drunk in more than 3 months time. Are there any issues drinking it straight from primary over the long term?