There are a couple things to check for. There are some clues in your post as to some things to look out for. The clarity issue could be a clue for a couple things. One is that there are wild yeast in your brew as those are notorious for not being very flocculant and can cause weird plasticky phenols as well. The other is that you might be oversparging and getting alot of husky, tannic flavors into your beer that can cause off flavors and haze issues. This can happen from oversparging (Check gravity of runnings towards end of sparge to make sure they don't drop too low), too hot of a sparge (keep sparge around 170), or sparge water whose pH is too high (most common and least looked at reason, you can treat the sparge with some acids). As mentioned before, chlorophenols could be causing that as well from chloramine so definately use campden. That will not age out.
Also, what was your goal with that brew? Why would you want an American ale with a FG of 1.000? That is a gravity usually only achieved with a crazy dry saison or a sour that had other bugs eating away at the dextrins. Keep that mash as close to your conversion temp the whole time. Things are way to unpredictable and unrepeatable with an 11 degree drop during your mash.