In my experience, sitting for a "couple of hours", with or without a temp drop will not make a significant difference in the amount of trub in suspension. Days, not hours. You have a keezer...why not transfer the beer into the keg, cold crash in the keezer, allow the beer to mature for a few weeks (usually necessary for a TIPA anyway), Then when ready to serve, just waste the first pint and enjoy? You can carbonate during this brief lagering/cold crashing period.
What I described is probably standard practice for those that don't have temp control during fermentation. If you do have temp control, of course you can cold crash in the fermentor under a bit of pressure and transfer clear(ish) beer to the keg. Then carbonate/condition and serve.
Just my 2 cents...Cheers!