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.
To paraphrase Dr. England - "Off-flavors smooth with time. So do mountains. Brew it right from the start!"
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