I did read somewhere that as long ago as the late 1700s John Courage regarded clarity as a mark of quality. My experience of homebrewing over 30 years was that they all pretty well fell clear in days. In fact I used to "drop" the beer in its later stage of fermentation into winemakers' 5 litre demijohns. Once the yeast had done its work the beer could be seen clearing in hours. The beer I mentioned in my previous post must have been hopped at around 14 or 15 pounds a barrel.I don't think anyone is using more than that , there begins a problem that too much of the beer remains in the hops and trub.