I expect my dry hopped beers to be a little cloudy, but my most recent IPA looks almost like a Weizen! Otherwise it tastes and smells great. I don't think it's the yeast- I used WYeast American II, which usually gives me pretty clear beers. Nor should it be the Lallemand CBC-1 yeast I used for bottle conditioning- it's flocculent and generally reliable. I'm wondering if the 3 oz of dry hop pellets (Wisconsin Gorst Valley) contributed an unusually large amount of fines. Milling of hops must create some hop dust, and I see fines production mentioned online as a technical problem in hop pelletization. Is anyone in the forum aware of this as a quality control problem with hop pellets?
Of course I could switch to whole hops, but some interesting varieties are hard to find that way, and I've occasionally found packaged whole hops to be stale.