Next time when brewing this toss a handful of flour (yup) in the boil kettle. You'll get a nice starch haze that will keep your brew cloudy longer. When the yeast flocs out, it will actually grab some of the hazy proteins and drop them out on the way down as well. This prematurely will clarify your brew.
Fermenting: Oud Bruin, American Brown, Ginger Mead
Bottled: Super RIS, Imperial Stout, Raspberry&Blueberry Mead, Belgian Strong Ale, Oak Aged Rye Barley Wine
Kegged: APA, Schwarz Braggot, Irish Red, Berliner Weisse
Gallons Brewed in 2012: 76