Hello Everyone, My question is about bagging hops for the dry-hop as opposed to adding them in by themselves. I ferment in conical fermenters, and since I have been brewing hops with a bill along the lines of Trillium, I have had the outport get clogged to where kegging takes hours. However, the end result is is super cloudy, juicy and very aromatic. However, to make kegging easier, I have started adding hops to a large muslin bag. While this makes kegging a breeze, I have noticed that while I still get plenty of flavor and aroma, the beer is VERY clear. I have changed nothing really besides this, and I was wondering if other people had possibly noticed this difference. Does the bag act as a natural filter that absorbs yeast cells and proteins in the beer? I brew my IPAs to be cloudy, and the fact they are clear is not what I want. Does anyone have any advice as to be able to have my cake and eat it to, to coin a phrase? Thanks! Cheers!