It's perfectly acceptable to bottle a beer made with an ale yeast after 7 days as long as fermentation is complete although some may argue that leaving it a little longer in the primary or possibly using a secondary will have taste benefits.
Yeast will remain in suspension as long as there are available sugars, sometimes even when they have given up the ghost. I suspect you used the 5g packet that comes tucked under the lid, these can be months or even years old and wont be in the best of health and as 5g isn't anywhere near enough to ferment a 23L batch the yeast would have been under a great deal of strain, particularly if you used an all malt recipe. It may not have been up to the job.
If this is the case then swirling the yeast in the bottle may help it flocc and eventually sediment out, particularly if you put it some where cool.
Another possibility is a wild yeast got into your beer and it was the wild yeast that fermented it. These are unlikely to settle out as beer yeasts are selected for their sedimentation properties. Have a taste of the beer, it should taste like beer even if it is a little cloudy still. If it does, persevere with it and try swirling the bottles as I suggested.