Producing low-flocculation vs. protein/chill haze

Hey, y'all. Perhaps there's already a thread on this, but I was wondering how I can brew a beer producing a nice yeast haze, but absent of protein haze. Call me crazy, but I notice a perceivable difference in the two in terms of mouthfeel and, more importantly, appearance. It seems suspended protein will produce a darker and murkier beer while yeast will result in a creamy-looking vibrant beer (e.g. NE ipas). I'm not entirely convinced by the effects of whirlfloc as suggested in the brulosophy experiment,

http://brulosophy.com/2015/03/16/the-irish-moss-effect-exbeeriment-results/

and I'm under the impression gelatin and cold-crashing will fine both the yeast and the protein. So what are your thoughts? I'd love to have more control over my beers' appearance. It's currently the largest struggle I'm having. Cheers!

 

So the question is, how do I fine the protein without fining the yeast? Even low floc. yeast will drop out with gelatine and cold crash, in my experience.

 

Don't know about the kettle finings. I tend to agree with the brulosopher on this one.

Good call on the hops. I've heard that before, but haven't been able to achieve anything besides a dark murkiness in my final product when trying to brew a cloudy beer. Maybe I'll bump up the dry hop quantity and see what happens.

 

Usually about 2-3oz dry hop for a 5 gallon 6% APA.

 

I like where you're coming from

 

So what does your hop bill/schedule look like on a 6% Nelson APA--the beer I just brewed. It would be interested to see your process.

 

What's your batch size? That seems like a crazy amount of hops for a 5g batch!

 

Cool, I've been brewing for a while but never have ventured past about half your hop bill (with the exception of some bigger beers). I guess it's time to drop some dollars and play around with amounts and schedule.