I don't sweat it and I harvest and re-pitch on average about 5-7 batches of yeast. I let the break settle out in the boil kettle during chilling and when it is cold enough and clear enough, I start my run off to the fermenter. The first bit is cloudy with trub, but soon clears down through to the very last, at which point I stop the run off and leave a quart or so behind with the bulk of the trub. I use Whirlfloc and Brewtan B toward the end of the boil and find that my light lagers clear very well in the fermenter (pressurized ferment most of the time) - I spund or rack to a purged keg under CO2 using a Clear Draught floating dip tube in the fermenter. This process avoids pickup of most of the yeast/trub from the fermenter (at least in my experience). By the time my beer is fully carbonated, it is typically very clear. When I clean a keg that has kicked, there is typically a very small and fine streak of sediment on the bottom of the keg, rarely enough to cover the bottom.