My latest batch of IPA has a problem that a few of my past batches have faced as well. I dry hopped it in the keg using 2oz simcoe pellets in a mesh hop bag for 10 days at 68*F. It now has a very fine hop dust suspended in it that makes for a harsh taste in the back of your throat as you drink it. In the times where this has occurred before, this stuff takes FOREVER to settle out. I'm just wondering if anyone has any technique that might help this settle out faster. I'm not too interested in the added labor of filtering. I've used gelatin before but my understanding of how gelatin works is that it binds to certain particles to remove haze, but it doesn't do anything to clear suspended yeast, and I'm doubtful that it would settle out this hop dust. In the future I think I'll dry hop with whole hops whenever possible.