2 weeks ago I brewed up my first attempt at a Belgian Blond Ale. Everything went great, and after 2 weeks in the primary, primary fermentation has pretty much completed (I hit my FG on the nose), and the beer was nice and clear. I auto-siphoned to a secondary last night, and am pretty perplexed as to why the beer is now incredibly cloudy. At first, I chalked it up to suspended yeast, but more than 12 hours have elapsed since the racking, and the beer is still cloudy. I used a whirlfloc during brewing, and I used an immersion chiller to drop the wort temperature down to 65F in <20 minutes. This, and the fact that the beer was crystal-clear before racking makes me rule out chill haze.