I made a silly mistake using a wine degasser to aerate my wort. After cooling the wort I aerated in the brew-kettle, with trub/hot-break still present, rather than racking to a carboy before aerating. When racking there was still a fair amount of trub, but I'm sure some of the finer particles were still suspended.
I'm now 72 hours into fermentation, and just realized my mistake. My question is whether there are any actions I can take which will help offset the mistake. Aside from cold-crashing before bottling I'm unsure of what other options I have.
What options would be available to help offset the effects of the extra trub (additives, extra steps, etc), and what are their pros and cons?