I've tried whirlfoc a few times and had stopped using it because I never saw any difference. I had even brewed the same beer with and without whirlfoc and didn't see any difference as well. Recently I did an English Ale, something like Fuller's London Pride, and decided to try it once more. But yet again I have chill haze and even the highly flocculant Wyeast 1968 is making its way into the glass which usually isn't a problem. This is also after the beer has been in the fridge for several days. I do a nice rolling boil and I chill quickly, typically within 11 minutes and in winter as fast as 8 minutes. What could be the reasons I'm seeing not the slightest bit of difference between using whirlfloc or not? I've also done 5 minute end of boil additions lately. I used to do 15 but read many say the actual manufacturer says 5, but there's been no change. Oh, and my mash pH is typically 5.4-5.6.