I do all grain brewing, mostly lagers, naturally carbonate, bottle or keg. I don't use adjuncts or corn sugar unless I want a particular flavor because they sometimes give the beer a vinegary or off flavor and poor quality beer. When I pitch the wort, it will ferment in the primary fermentor until about one bubble a minute comes through the air lock, and the kraeusen has settled to the bottom, then it gets racked into the secondary carboy fermentor leaving all the trub behind and let it finish it's fermentation, all at the propper temperature for the type of yeast used. The beer should have very little sediment in the keg, I will open the tap all the way on the first picture of beer which will pick up most of the sediment. The sediment is usually more bitter than the beer and it should be just in the first draw, it shouldn't be necessary to cut off the tube.
Enjoying your own homebrew is like eating your own honey!! I also had to drink a few mistakes! :roll: