secondary fermentor before adding yeast?

Just reading thru How To Brew... came across this in chapter 9:1:

If you have a vessel to use as a secondary fermenter, you can do either of two things.

1. You can siphon the wort into the first vessel, let it sit for a few hours to let it settle and then rack to your main fermenter to separate it from the trub.
2. Or you can pitch your yeast and let it ferment for several days as it undergoes its initial primary attenuation phase. The yeast are much busier eating the more available sugar at this point than scavenging trub, so you can wait until the bubbling of the fermenter slows way down and then rack to a secondary fermenter. Off flavors associated with sitting on the trub typically take a couple weeks to develop. Although removal of the trub from the fermentation is not critical, it is a factor to keep in mind in your quest for the perfect batch.

What Im looking at is #1, anybody ever do this? I never have, but it sounds pretty good if you dont want to rack to secondary post fermentation... I think I might try this next time. Any thoughts?

 

I believe they mention doing that before even doing this in the book. I just thought as an extra way to get even more trub out it was a cool idea. I find something new every time I skim thru this book, I never get tired of it

 

Awesome. I normally compensate for lost volume and compute that into the FG, so this is what I was looking for. Glad it worked well for you. I appreciate it!