Well, I had some trouble with this brew clearing, but it was my own fault for not adjusting my brewing water. I live in the UK now in Essex, and the water is fairly alkaline. My mash pH must have been too high and I think I extracted tannins from the grains.
Anyway, I fermented for 3 weeks, four days at 14.C (57.F) and then raising a degree a day until reaching 18.C (64.F). I used two packs of Notty, and I had no problem at all with the fermentation. The low temps gave me the almost lager-like clean taste I was looking for.
After primary, I racked onto 30g of cascade 8%, and left for 9 days at room temp before crashing to -1C (30.F) for another 12 days. The beer still had plenty of haze, so I added triple-strength commercial grade isinglass which actually dropped a lot of it out. Isinglass DOES work on chill haze up to a point, as long as the beer is cooled until it throws the haze before you add the isinglass.
I kegged it up and got it on the gas, this is my first beer I've kegged. After experimenting with high pressure and shaking, etc, I managed to get it to drinkable carbonation level by Saturday night. Sunday was much better though, and I have burped the headspace and reset the reg to serving pressure now - I've set it to give me around 2.5 volumes CO2.
Anyway - the colour is a nice copper / orange, and it is actually almost crystal clear above about 3 deg C. The H&G isinglass definitely helped a lot, I used it at -1 so it took a lot of the haze away. Also the beer pours with a beautiful creamy, white head this simply won't go away right until the last sip. I absolutely love flaked barley, I will probably try and sneak some into just about every beer I make from now on.
As for the taste, I have to say that this has to be one of my finest beers yet. It's got a deep, toasted malt flavour from the MO and vienna malt, with just enough crystal sweetness, and the bitterness, while powerful, is very smooth and soft and not harsh at all. There is almost zero yeast character, which is what I was trying to achieve. The hop flavour is incredible, and the aroma is pronounced. The beer also has an almost moussy mouthfeel to it, I think the flaked barley definitely helps here. All in all, everything works together perfectly and it is the most balanced, delicous, drinkable hombrew that I can ever remember brewing. I had about six pints of it over the weekend, I don't think it's going to last long! This will be a regular in my fridge from now on.
The pics don't really do it justice, my glass was frosty from the condensation and I couldn't quite get the camera to focus: