It's a hefeweizen, Denny. I would think you would want the yeast in suspension. Depending on the yeast strain and the fermentation temperature, the flavor should be clove-y and banana-y. If it was fermented at too high a temperature, that could certainly make for some harshness.
Sure, you want some yeast in suspension but not to the point where it's detrimental to the flavor.
I definitely get bitter/harsh flavors when there's too much yeast still in suspension. Sometimes, it just tastes "yeasty." I've tasted enough beer to be able to tell if the harsh flavors are from the yeast and if they are, I know the flavor will improve when the beer clears.
As to the timing, I can't recall the last time I kegged after two weeks. I would be patient, give it another week or so and see if it improves before kegging.