I've been bottling straight from primary after 2-2.5 weeks (no cold crash). Most of the time my beer goes into the bottle quite cloudy, but within hours I see yeast on the bottom of the bottle, and after 1-2 days at room temp it clears significantly, and in a week it's crystal clear, but with a lot of yeast on the bottom of the bottle. I use a carrageenan product at 15 min to flame-out. I'm perplexed why the beer doesn't clarify more in the fermenter, but the yeast seems to drop like crazy once bottled. I'm wondering if the stirring action of the bottling process somehow causes the drop,and if I should maybe slosh the fermenter a couple days before bottling? Any ideas?