First off, congratulations on turning grains into beer! Well done.
I suspect that it's just cloudy. Schmag (yeast, bits o' hops, cold break, hot break and so forth) are going to naturally stay in suspension - particularly if there is ANY sort of fermentation going on. Wheat beers, in particular, stay wicked cloudy for me. There's some stuff you can do at the front end to make it clearer on the back end such as getting a good hot break, good cold break, using irish moss, skimming the scum during boil, etc. Or you can have perfectly wonderful beer that MIGHT be a little cloudier, by not doing any of that stuff.
I ferment for two weeks or so (combination of primary and secondary, depending on my motivation/care levels and time available) then keg. I force carb in my keezer for another 3-5 days. After a couple of weeks of cold crashing (which is what it's doing while sitting there waiting for me to drink it), it finally starts getting clear. Matter of fact, when my beer comes clear out of the tap and I start bragging to my wife about what an awesome bremeister I am, I also know that I'm within a few days of running dry.
Bottom line (in my opinion): you're like 90% of homebrewers and will have tasty, cloudy beer. You could always drop it off at my house, and I'll dispose of it...