I've had something similar happen in two cases but I can't guarantee this is your situation:
1) If I add hop oil, this tends to happen. The oil may be suspending yeast... but usually only if bottle conditioned
2) The yeast you have has been selected for suspension. This may happen several ways *not inclusive*
a) If the yeast was reused or restarted or repitched, yeast that had the genetic variation to not flocculate was the majority of healthy cells and you have propagated that variation and hence result.
b) If the yeast came right from the brewshop, I'd check expiration dates and question storage conditions as clearly, the yeast that were selected for are poor flocculating yeast (see 2a above).
I don't know about static...
In my experience, this yeast will never flocculate or drop out. You'll need to filter this beer if you want it clear, other wise, drink up. You should be okay. But let us know how it looks after a week or two of conditioning.
BTW - if you do NOT want this yeast activity in the future, do not harvest this yeast or repitch. Good luck!