Cut and paste a recent reply I posted on a Reddit comment recent:
Good question ["How did the beer turn out?"]. I am in The Bru Club (online club), and a bunch of club members got packs of NovaLager. Many did split batches vs Diamond, and at least one did vs 34/70. A lot of people report NovaLager coming in a bit fruity. There were a range of temps used.
My beer is a very enjoyable beer, but it does not have a crisp "lager" type character. It might be the yeast, it might be due to fermenting warm (but under pressure), or it might be the recipe. The grain bill had some Honey Malt and Malted Wheat, and the beer was hopped with Citra and Mosaic. I put it into a competition as an American Blonde Ale (judging is this weekend).
I have made some similar beers that were 100% Pilsner malt, fermented with 34/70 at 62F. Those batches had that crisp and clean lager character, that let the hop character shine.
The NovaLager beer had a bit of a haze that was steady for about 3 weeks, then seemed to drop crystal clear overnight one day. No finings, just in a keg in my beer fridge.
Fermenting and serving out of the keg (with a floating dip tube) sure made "packaging" day easy! I just had to move the keg into the fridge and hook up CO2.
Edit: a recent pic:
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