I need some help on determining why my beer is so cloudy. I changed my process a little bit and my beer turned cloudy. Here is a little background. I am doing partial mash, partial boil, 5 gallon batches. It was a pretty plain pale ale recipe using Wyeast 1272 (american ale II), supposedly high floculating. Usually I dump the whole kettle into the fermenter and fill with water. This time I tried to whirlpool for a little bit and let everything settle and then siphon out the wort leaving everything on the bottom. I pitched a little warm, upper 70's, and it fermented about 75 degrees or so. Fermentation was very quick and went from 1.050 to 1.008. I then dry hopped in the same vessel once primary fermentation was complete. Once that was finished I put it in the keg. It has been 4 days and I have not noticed any reduction in cloudiness. Any help, thoughts or suggestions would be helpful. The beer tastes good, just cloudy. I know cloudy is ok if it tastes ok, but I would have liked it to have been a lot clearer; i threw in 1 whirlfloc tablet as well.