Wow, who judged that competition? Per the BJCP style guideline the beer should be somewhat hazy even if you do not rouse the yeast. Maybe if it was entered as a Krystall version.
The point that I was trying to make is not that the yeast will settle out leaving a beer that looks as if it had been filtered. The higher protein level of wheat, for instance, can leave some haze, and that is acceptable. My hefeweizen gets pretty darn clear after a couple of weeks in the fridge.
My point was that the cloudiness of the beer should come primarily from the suspended yeast. Given time, the yeast will settle out leaving a relatively clear beer. That's why bottling hefeweizen is preferable to kegging unless you drink it real fast. You'd have to keep agitating the keg to keep the yeast in suspension.
Hefeweizen is not supposed to be a murky, muddy mixture with a half an inch of sludge on the bottom of the bottle.......unless that's what you like!!