Well, I had a go at bottom siphoning of the kettle to take out most of the trub before transferring into the fermenter, and it works a treat, as far as I can remember...
First I started by having about 6 beers while mashing etc. This was a good idea, because I had 76% efficiency
Then I kept going by boiling and having about another 6 beers, this also was good, because I never had a boilover
Then I had a few more while the wort chiller did its job.
I had the kettle on an angle while it settled after removing the chiller, and I waited about 3 - 4 more beers, and then started syphoning from the bottom of the kettle.
I took out about a Litre, and then could see that a huge chunk of the white trub was gone.
So I waited about another 4 beers for the trub to settle...
Then I drained it into the fermenter, and cracked another one.
It gets blurry after that, I think I was actually quite maggotted...
NEXT TIME:
Most importantly, I will put more beer in the fridge beforehand.
I'll gently take out about 3 Litres from the bottom into a sanitised container, gently circling the siphon around the bottom of the kettle and vaccuum most of the trub up.
Then I'll let the trub container settle until the next morning and pour the clear liquid off the top.
(I would love to get a small conical vessel for this, it would work very well, I will look into it).
I will keep you posted about how this affects the brew, as there is some talk on other forums that maybe a bit of the white trub is actually good for the yeast.
Cheers to all,