Filtering before laagering

As I was kegging and carbonating the marzen it occurred to me that maybe it would be worthwhile to filter and keg my lagers following fermentation but before laagering. Whether dumping trube or transferring to secondary, this seems to make sense because it will remove almost all remaining yeast and potentially some DMS. The beer could then lager the perquisite 3-4 weeks and be all ready to go when this period has completed.

Part of the reason for the laagering period is to eliminate some of the off flavors caused by the yeast and DMS, so this really makes sense to me. I posted on the beer forum, so lets see what the community thinks.

Any thoughts from readers?