Boil fining floccing yeast out?

[Xoxon]

I put whirlfloc in my AG boil for the last 10 minutes and when I pitch my yeast slurry, there is all the flocced protein break material suspended throughout the fermenter. It settles out within an hour or two.

Does it take yeast out of suspension with it?
How is the boil whirlfloc differ from the kind of finings that are used later to remove yeast haze?

I want the break material to stick together and sink, but the yeast to stay in suspension. Any tips?

Thanks!