Everytime I brew a pale beer (SRM 8 - 10) the beer is very cloudy for a few weeks, yet when I brew anything darker it is crystal clear within a week of being in the keg. I brew all my beers with S-04 yeast and tend to drink them very young - 1 week in the primary, 1 week in the keg, then straight into my belly. So why are my pale beers so cloudy? Thoughts?
I have noticed the same here, my hoppy pale ales have been consistently cloudy until my last, which is pretty clear. It has only been 3 weeks in the bottle as I do not yet keg, however, it was in the primary for about a month including dry hopping (2 oz, 1 of each Cascade and Amarillo, 7 days apart w/total time of 17 days...longer than I wanted) but it turned out great and as I drink one now that was chilled for about 8 hours, it is clear as crystal, and delicious!
Which leads me to consider settling time, which would come down to process and yeast strain (flocculation). I use WLP001 for my APA's, and have had better results with longer primary-ing. At any rate, give it some more time, ad let it chill longer.
If it happens to be chill haze from your process, then, no matter what you do haze will be a factor that longer conditioning will help with, but will not eliminate it. Having said that, chill haze does not affect flavor, only cosmetics.
Good luck, and keep researching as you brew, your beers will become better and your process will become more streamlined. Remember, chill haze can be reduced, but longer aging times will help to eliminate haze from suspended yeast.