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I've used this method exactly and my beer still has what looks like chill haze. It has only been 4 days but I was hoping for faster results.

I have to correct myself. I misread my hydrometer. After kegging my beer and letting some go flat in my hydrometer the final gravity was 1.010 not 1.000. I must have been drunk when I read 1.000. One thing I find wierd is that I did not get any noticeable fruity easters form my wyeast 1968...

I verified my thermometer against a calibrated thermometer at work using a glass of water at various temperatures and found that my thermometer measured about 4 degrees higher than the calibrated one. So I guess my mash temperature was more like 148 degrees.

mash temp was 152F with a thick mash of 1 quart of water per pound. I did do a rough test on my thermometer a while back comparing it to my fridge thermometer. However, this wouldn't validate the 152F range. It was a flawless brew day as far as I could tell. Do you think maybe my mash...

OG: 1.038 FG: 1.000!!! I don't understand how this happened. Has this happen to you before? This puts me out of the style guideline doesn't it? (about 1.007)

I was thinking of brewing this recipe: (see link) Jamil's Ordinary Bitter Minus: the dry hops. I'm worried the Crystal 120 is going to overpower the beer. Is 0.5lbs too much for crystal 120? I want to make sure I can detect the contribution of the special roast malt.