The Whirlfloc and Irish Moss...........Aren't their main objectives to help clump up the trub and protein break junk, and help keep it in the boil kettle?
Me thinks what you are seeing is normal stuff from fermentation, and as mentioned, "cold crashing" would help you get the results you seek.
And MOST will say, no need for a secondary, unless you wish to use it for dry hopping or fruit additions, oak chips, and that other happy stuff.
Drop your temp below 40 F before you rack it off, 35 even better if you can.
You'll have to handle the temp conversion..........