I have been doing pressurized transfers for two months now and I’ve noticed that my Dry hopped beers seem to be hazy coming out of the keg for a much longer period than I would expect and I thought transferring with CO2 that I would avoid getting oxygen ingress phenol induced chill haze complications with oxygen mixing
Makes sense to me, once the haze/polyphenols oxidize they drop out of suspension and reducing oxidation would prolong it. Are you confident the transfers are extending the beer’s flavor?