I agitated the wort heavily by plunging my immersion chiller up and down while cooling. I worked up a pretty good head of foam on the wort. Then I siphoned it into the kegs with as much splashing as I could, stopping 1/2 way on each carboy to shake them. I'm sure it wasn't enough and if I keep working on lagers I know I'll have to get something better figured out. I picked up an O2 tank but I haven't got a stone yet so that's next on the list.
I have a freezer already that will be used for fermenting but I only have one temp controller at present so that's also on the list.
For fining, I normally add Irish Moss at 15 mins and depending on clarity, gelatin after the beer is cold. I have a used commercial bar fridge that I store all of my beer in until I'm ready to drink it. It's set just a degree or two above freezing so I plan to keg, carb to prevent leakage and the lager for at least a couple months. I'll likely transfer to another keg for serving but may not either. I don't normally bottle.
I also said I was using WLP800 for one, that was wrong, it's WLP830. Figured i'd better correct that because I'll probably be too bitter for a Bohemian pilsner.