Thanks TipsyDragon, the good news is that I just opened another bottle from the first batch and it came out good! I now know the issue was not giving it more time in the bottle to carb. That being said, I feel better about how the second batch will come out, but only time will tell. For the first two batches I was actually using a Mr. Beer kit (insert sigh / eye roll here . . .
) but I have already purchased a "big boy" kit with auto-siphon, 6.5gal glass carboy, and several other bells and whistles so once I give it a go with the new stuff I will certainly heed the advice provided. In regards to the cloudiness of wheat beer; I am aware of and ok with cloudy, but it was the fact that it was more so the "milky-WHITE" aspect of it that made we think twice about the successfulness of the fermentation (which did sit for 14 days). On the same note I did notice a suggestion on this forum for an "infected/rotten" section or something to that affect which would spur me to ask a question . . . could a statement be made about the color of the sediment or fermenting yeast as a clear indicator of an issue? Such as white = bacteria, green = mold, blue = smurf poop . . . etc. etc. ?