It depends if the crud was protein or draff. If it was draff, a finer mesh, or vorlaufing the wort through the bag would help clear the wort. If the crud was protein, then a step mash with a protein rest, and using whirlfloc in the kettle would help.
Before I vorlaufed I would get a few inches of draff in the bottom of my fermentors. Now I only get maybe 1/4" at the most.