OK, sounds like you're experiencing chill haze. You won't be able to fix this batch but on future batches, here's what you can do:
Add a whirlflock tablet for the last 5 minutes of your boil.
Chill your wort from 213 to 75 as quickly as you can, perferable in 20 minutes or less.
Transfer to your fermenter taking care to leave the cold break and hops behind in the kettle.
Give it one week in the primary, then rack to a secondary.
Leave it in the secondary for 2 week then cold condition the secondary for 1 more week.
Rack it to your keg and carbonate.
You will find your beer to be much, much more clear and hopefully without chill haze.
Secondary #2: Empty
Bottle Conditioning: Oatmeal Stout
Drinking from Keg: Ordinary Bitter, Kolsch
Drinking bottled: Brown Autumn Wee Heavy
Peaches and Cream Weizen
"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption... Beer!"
-Robin Hood, Prince of Thieves, Friar Tuck.
Next up: Hefe Weizen