Thanks for the response tygo. I am not using Irish moss in the boil, or any other clarifying agents for that matter. I've dry-hopped both of these beers, so I've been fermenting one week in primary and dry-hopping one week in secondary. For future non-dry-hopped beers I will bypass the secondary and extend primary fermentation times as needed to achieve full and stable attenuation. As for cooling, I use a copper immersion chiller, which takes 15-20 min. to chill from near boiling to 67F.
Thanks again for any help.