Carbonation moves sediment?

[Matt in Birdham]

But of a thread revival (it has been linked from another) but does this mean a secondary is pointless if kegging, surely a keg will effectively act as a secondary and discarding that first half pint gets rid of that last bit of yeast and trub?

If you have the time and space to use a secondary prior to kegging, you could drink the first half pint The beer would travel well in the keg too

I think its more just a question of whether you want to lose that half pint when transferring to secondary or when pulling your first pint

I am firmly in the camp that says that a secondary is a total waste of time (and, more importantly, effort) unless you are lagering for a long period. It's make absolutely no difference to clarity and introduces an extra sanitation/oxidisation risk, whilst removing beer from yeast early that could otherwise help with cleaning up the beer. It sounds to me that all you are really talking about it more time, which can also be achieved in primary. If you cold crash for a week or more in primary, the trub layer becomes very compact and little to none is transferred when kegging or bottling - indeed, I have transferred beer in this way to a keg, force carbed immediately @ 40psi/rolling on the floor and drunk crystal clear beer within the hour (although I don't make a habit of it). Having said all that, my current process is to crash only briefly in primary, transfer a non-clear beer to keg and carb/condition in there under CO2 - this is to reduce risk of oxidisation.