I have been brewing for about a year, and I do not have anything set up to filter after fermentation before putting into the serving keg.
I am currently drinking an amber IPA that I made some time ago. It sat in the primary for about 2.5 weeks and then in a secondary for about 1.5 weeks before racking to the keg. There were some dry hops added into the primary before moving to the secondary, so I’m not sure if that has contributed to the haze or not.
It looks like apple cider almost. It tastes great, which is the important thing.
Anyway…so who filters and which method do you use?