This is the situation: 1. Irish Red made with Wyeast 1084 and mainstream ingredients. Kegged one month ago. The only thing I did differently was leaving it in the keg at room temperature for a few days immediately after kegging. 2. Beer going into keg was crystal clear, even when chilled. 3. Beer is murky when initially pulled but clears after a couple quarts -- this is a guess -- is pulled. Goes back to murky after an unknown time, I'm guessing a few hours. 4. Yeasty beer tastes pretty terrible but fine when clear with no off flavors. 5. Beer put in growlers and bottles clears after a couple days with visible yeast on the bottom. 6. Switched out the liquid dip tube in case there was something in there. No change. Any ideas of the cause? I'm resigned to filling growlers for rest of this one's life, but I wanted to prevent it from happening again. Thanks!