In short; YES. Kegging. You will understand after you keg your first batch. No mess, less time, fewer F bombs
An aside: It doesn't taste different really in the end, but they do carb up faster
+1 to Homercidal about sweet/milk stouts. I brewed a milk stout and found it too sweet. the FG was around 1.018 for a 5% beer. Lactose in the beer doesn't completely ferment out. It was a nicely brewed beer but was too cloying.
+1 to OP's problem. I bought this exact product for my rubbermaid. The false bottom doesn't really sit flat on the table when placed there, its warped. I tried using it twice, but each time just either had a stuck mash or had a stream of grain running out of the MLT. I was very unhappy with...
What yeast strains are you using? are you getting very good attenuation? If your beers finish really low and have fewer residual sugars, very dry beers can have a lighter mouthfeel.