Natural VS Force Carbonation

Not usually afaik.

 

I do not decoct. But clear beer starts in the mash tun for me. Its the sum of all parts.

If I were to wager a guess, it would be due to powdery (maybe unhealthy?) yeast, or water/pH issues.

 

Actually the yeast was extremely active. It's also the same type of yeast that I used for many previous batches. The beer had very little trub, so most of the haze was likely due to suspended yeast (it has a slightly yeasty taste). I did transfer the beer from the carboy to the keg when it was 8 points before FG, rather than about 4-5 points, so it still had lots of active yeast. Most of the yeast that had dropped out was removed later during the first few pours. However, the issue is that there still seems to be yeast suspended in the beer. Is the carbonation what keeps it suspended? It seems quite odd.