So I've noticed this happening with my last two batches that my beers are crystal clear when bottle conditioning at room temp but when I move to the fridge it becomes cloudy but still has a layer of yeast at the bottom of the bottle any idea why?
It's called chill haze. It comes from dissolved protiens that fog up as the bottles first chill down. Leaving them in the fridge for a week should see the haze settle out in 3-5 days on average. Getting the hot wort chilled down in 20 minutes or less will lessen or elliminate chill haze come fridge time. Irish moss can help as well.