Seven days is pretty fast. Your fermentation might be done but the yeast still need to clean up after themselves, reduce any diacetyl that might have been produced, and flocculate out of suspension. You certainly didn't use too much yeast for that volume of beer, you just didn't let it work long enough.
What you can do is consider your kegs secondary or bright tanks. Let the beer condition at or near fermentation temperature for another week or two. It sounds like there is plenty of yeast still in suspension to get the job done. Leave it alone for, say, two weeks then refrigerate the kegs, if possible. That will encourage the yeast to drop clear. Then rack to another set of kegs, leaving the settled yeast behind.
By the way, what yeast did you use? Some strains -- Kolsch yeast, for example -- are very low flocculating, meaning that they take a long time to drop clear. Others, like most British ale strains, clump together and drop out just as fermentation is finishing.
Chad
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Too Much Yeast! Help!!
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