You prolly just need more time...
Do a search though on gelatin finings like waldoar15 mentioned, or look at this thread, and look for BierMuncher's posts. Gelatin will speed up what will naturally take place over time as the yeast and proteins coagulate (stick together) and drop out of suspension.
I use a teaspoon of gelatin in most of my beers at kegging, and by the time I'm a few pints into the keg, about a week after kegging, mine look pretty good.
Oh, BTW, you can get plain unflavored gelatin at the grocery store, Knorr is what I use.
Kegged: BCS American Pale Ale, Blonde Ale
Primary: BCS American Pale Ale
Bottled: Janet's Brown Ale, Dry Stout, Irish Red Ale, Apfelwein
Gone:American Pale Ale, Irish Red Ale, Dry Stout, West Coast Red
Long Gone: Too much
Last edited by moonbrew; 01-21-2010 at 03:38 AM.