You have chill haze, which is caused by the presence of proteins that decrease in solubility with the drop in temperature and come out of solution, making your beer cloudy. You can reduce chill haze by chilling your wort faster and more completely before pitching your yeast (this encourages a lot of those proteins to drop out earlier and you leave them behind in your fermenter), and by using finings such as irish moss (added in the boil) or gelatin or isinglass (added later), or by cold-filtering your beer like the pros do.
Chill haze happens to a lot of homebrewers and I think it's difficult to completely eliminate it without filtering.
Thankfully, it doesn't change the taste!
"Beer, if drank with moderation, softens the temper, cheers the spirit, and promotes good health" -Thomas Jefferson
PRIMARY: NONE / SECONDARY: NONE / CONDITIONING: ANGLO-AMERICAN WHEAT PALE ALE / ON TAP: NOTHING RIGHT NOW