What is your water situation?
I have very soft, clean water (Seattle area) treated both mash and sparge with 1.5 tsp CaCl2 and Gypsum to harden it a bit. Water is filtered through charcoal to remove chlorine.
And TeeDubb, I did actually shake the keg a bit when changing the serving line to a picnic tap to remove the kegerator line\faucet as a culprit for infection. I noticed the same thing - some re-suspension of cloudiness and somewhat renewed hop flavor, but today it's back to a crystal clear overly sweet, caramel bomb...so sad.
I've used gelatin on many beers in the past with great results, but admittedly not on such a strong, hoppy beer. Perhaps next control will be to eliminate that step and see what happens.