I'm hoping to age/condition/mellow in the kegs rather than a carboy (less light, better seal against oxygen, convenience, etc). Ideally, I would fine the beer, transfer to keg, then store at room temp until ready to carb (forced) and consume.
My understanding is that for proper aging/conditioning to take place, a certain amount of yeast would need to remain in suspension. I wasn't sure if fining would remove too much. I suppose I could cold crash, rack to the keg, and then fine when ready to consume....just means the first few pours might have some glunk/sediment. Does this make sense at all?