Cold crashing in the keg

[banjobrew]

I tried looking for an answer to this question in earlier posts but couldn't really find it.

Most would agree that transferring to a secondary isn't necessary for low gravity ales. The last time I cold crashed a beer I assumed it had to be transferred to secondary first to reduce the amount of solids and proteins etc. Is this even necessary if kegging and storing at cold temps? I'm thinking of just transferring straight from primary to the keg after fermentation is complete and force carbing and chilling.

Am I overlooking something?

Would there be too much trub in the keg as a result?

Cheers.

[Frequent Sequence]

I find that if you have a highly floculant yeast one crash in primary (36 -48  hours) followed by cold conditioning in keg (72 hours +) is plenty

you may get a half pint of cloudy beer with the first pour from your keg but after that it should be sound.

[Pheeel]

Yep one pint of cloudy beer and it's normally alright