Evaluating an unfinished beer doesn't always help you.
Sometimes it is better to give the beer more time in the fermentor or even bottle condition before evaluating it fairly. Understandably, you were rushing the beer for comp purposes. I've done that many times--and have had a few bottle bombs because of it. Lesson learned: plan ahead and factor several weeks of cushion-time to allow for 'change in plans' due to family, work, etc. as well as more time for a beer to finish up and clarify naturally before bottling/conditioning. Most Belgians benefit from spending a period of time bottle conditioning, as well.
in re haze, don't forget the possibility of chill haze and the possibility that the beer was evaluated in a plastic cup during a contest held in a semi-humid, poorly-lit tap room in Florida--near immediate condensation on the outside of the plastic cup always seems to give inexperienced judges the perception that the beer is slightly hazy. I make a practice of wiping the outside of the plastic cup just to make sure.