At this point I suggest you try the beer w/ and w/o rousing the sediment and test which one you prefer.
I have definitely tried that and it's better with the yeast. I might not have a problem at all, since everyone is saying that it's normal for the beer to begin to clear after bottling. I guess at this point I'm trying to toss ideas around as to why this happens, will it effect the taste, and are there things that can be done to minimize or slow the clearing as much as possible. I can think of a few things that might cause the clearing after bottling:
I have another batch fermenting right now, so I might try different storage temperatures as well as different units of CO2
to see what results I can observe..