All home brews will take a week or so to clear after bottling/kegging, but should then settle out to be crystal clear.
If your beer refuses to clear after a reasonable time, ten to one it’s affected by one of the following problems:
1. Oxidization – This is caused by excessive exposure to oxygen during bottling.
2. Starch haze - This means a hazy state created by the addition of starchy additives to the brew.
3. Chill haze – Occasionally when a beer is chilled. It may become slightly hazy. This condition can occur with any beer. It is caused by a slightly higher than normal protein content in the basic ingredients. The beer is perfectly all right. There is no effect on taste, as it is a natural occurrence. Save these ones for black outs. By the way, chill haze is quite common and natural in wheat beers.