relax man, your beer's still pretty green! You're still going to have yeast in there and chill haze too. They both settle out in conditioning normally, give it another week to ten days and you should notice a difference. Chill haze is when proteins and polyphenols bind together into larger molecules at low temperature you can see, they do drop down- but slowly. They don't affect the flavour, just appearance and will disappear when the beer is warmed up. Watch out though if your temperature goes up and down a lot, chill haze becomes permanent.