Yes, all the beers are bottle conditioned. I have been doing that for many years with no problem till now. This is what wyeast said.
: Many times protein haze may be mistaken for non-flocculating yeast. First confirm that it is yeast in suspension and not protein by performing a Haze Test. Haze Determination Test Decant 50 ml of hazy beer into a clear sample container. Add 2ml. caustic (40-50%). Shake. If beer turns clear, the problem is protein in suspension. If beer remains cloudy, yeast is still in suspension. Flocculation and clarification are very complex. Many times clarification problems have nothing to do with the yeast, but instead with the environment that the yeast is in. Yeast will flocculate and sediment given time unless something inhibits this. A combination of environmental factors including pH, alcohol content, temperature, sugar concentration, and ion content can negatively affect flocculation and sedimentation. Environmental conditions will affect the flocculation abruptly, showing large differences in subsequent fermentations. It is also possible for yeast to mutate to a less flocculent form. This is usually a very gradual process, over the course of many generations. Every time a brewer harvests their yeast, they have the opportunity to select for a slightly different population. Over a number of generations, the population can show a change in flocculation and thus probably population. It is important for the brewer to try to harvest yeast from the same area in the fermenter to minimize possible changes. I will try this soon. Maybe that will help. Thanks