what I believe to be the yeast in suspension

[hangtendesign]

I bottled an APA a week ago and while inspecting a bottle now, I notice a considerable amount of what I believe to be the yeast in suspension. Normally the natural carbonation looks slightly cloudy as if the yeast were more microscopic before they fall out to a fine dust to the bottom.

My question is, has anyone else experienced this kind of flocculation during early bottle conditioning and if so, is this a good thing or a bad thing? Is it avoidable or is this sometimes normal based on some kind of condition for the yeast?

Thanks!

Mike