Only just discovered your reply 🙄
I’ve been brewing for 30+ years and never really had a problem with clarity. To be fair I only brew my version of very hoppy ale.
I say my version as it goes in 10ltr kegs with 60g dextrose and served with minimal pressure as opposed to a beer engine.
My brews are never 100% clear as I brew using the no chill method. Tried the chilling method but much prefer no chill for a full bodied ale.
currently I’m going:- all in one brewer, as soon as the boil finishes it goes immediately into a stainless steel fermenter at murder degrees and left to chill on its own, either naturally or in combination with a brew fridge, yeast is added next day.
Never had a problem in years.
I like to keep things simple, like me 😁
Been looking up this pressure fermentation stuff but it escapes me as to why 🤷