Also, just my 2 cents if this is your first time using the conical...
My first time, I emptied the trub at the end/during the primary fermentation, and the conical was not pressurized with CO2, so every trub emptying introduced O2 through the beer and this led to high discoloration and oxidized taste.
What has been discussed here on the forum is either:
A) using co2 to pressurize the conical so that O2 doesn't enter in via bubbles
B) only empty the trub out at bottling time. This would obviously take a few empties due to a lot of settling over primary and secondary
C) open the valve immediately upon transferring into the conical (too late for you to do this now, if you haven't already), so that the trub has a place to settle without introducing bubbles
If you are more seasoned with the conical, then this is moot. But if not, I don't want you to waste beer like I did