The haze you see is most likey from the dry hopping, It is pretty common for beers that are dry hopped to show some amount of haze until they have been properly chilled. Also when you transfered from primary to secondary you are going to stir some of the yeast back up into suspension which will cause some more haze. If I were you I would have left the beer in primary until they were both clear then transfered and dry-hopped at the same time. The reason being you want to leave your beer in primary to allow the yeast to clean up any bad fermenation by-products. Also when you transfer between vessels you introduce oxygen to your beer that wasnt present before. The rule of thumb tends to be Primary for 3-4 weeks then only if adding dry-hops/fruit/oak transfer to seconday for as little time as possible ie: 7-14 days to dry-hop. Then bottle or keg immediatly.
Hope this helps and welcome to HBT.
Desert Basin Brewery
Originally Posted by Airborneguy
I ferment my lagers in frozen mammoths 3 miles below the ice in Greenland. I scream at my hop plants for 8 hours a day to make them not only bitter, but pissed off.
Fermenting: Desert Basin Pale Ale, Ninkasi Tricerihops Clone
Bottled: Desert Knight RIS, Scottish Winter Warmer
Kegged: Cleaning out the closet Porter
Gallons Brewed 2013: 15
Gallons Brewed 2012: 90.0
Gallons Brewed 2011: 77.5