I've been attempting to brew hazy "juice" bombs for my past 4 brews or so and have had great results per personal preference. I have been using Wyeast London ale III (1318) for yeast. Ive added hops early (60) in the boil and late (10) but have gotten better results when adding them in late. I prefer fresh IPA's with low bitterness and have found to achieve a NEIPA type brew, just whirlpool a load of hops (I usually will cool to 160 and WP for 20 minutes) and a ton of dry hopping in primary and in keg. I dont add any kind of fining agents and dont want to be able to see my hand or fingers through the glass. Its been working for me.
I am no expert on the "LODO" issue but if you minimize the time for oxygen to enter the primary/secondary/keg it shouldn't be a huge issue. However I have seen the SRM on some of my brews change significantly (looking like pond water) when using rice hulls.
I have done both the "biotrans" and standard dry hop methods and have observed negligible results. I dry hopped ~60-70% complete and at day 10 respectively on a 14 day brew and both have had great results for the taste and appearance.
I am however still searching for a recipe that will results in what looks like you poured tropicana orange juice in a glass reminiscent of brews from omnipollo, noble ale works, highland park— especially omnipollo! I think it's just filters from photo software
. Ive used combinations of 2-row, red wheat, flaked oats, flaked barley, C-40, carapils, honey malt, oat malt, Munich I and II you name it. Any and all suggestions would be great!
just my 2 cents... cheers!