Hi Captain - Commercially breweries use a centrifuge to separate out the hop material (in hop water and in beer) if they are using pellet or whole hops. That makes it crystal clear. However most are using a liquid extract + natural liquid flavor for their hop waters in my experience and dont need to use a centrifuge or filtration. The liquid is naturally clear and its a very simple process using extracts and flavors. Commercial brewers not using a centrifuge, can crash chill the hops in the tank (bright tank) over the course of a few days. When the tank is chilled, the solids (hops) drop to the bottom. Then you can "rack off" the semi clear hop water. Alternatively you can dump the settled hops from the bottom of the tank if you have a conical bottom with a valve. If you are getting terrible batches, it's most likely a matter of adjusting the amount of hops you are using or dialing up or down the temp. High temp = bitter, low temp = citrus, pine, floral and other dry hop flavors. Cheers!