Carlos,
I have done it several ways. You should use a clarifier in the brew kettle; either Whirlfloc tablets or Irish Moss, because this will help remove a lot of the proteins that can cause chill haze and cloudiness. But besides that, my best results have been using the following routine if you're bottling:
1. Primary fermentation.
2. Secondary fermentation
3. Bottle and wait two weeks at about 68 degrees F for the yeast to carbonate the beer.
4. Then drop the temp to about 35 degrees and let it sit for a month. Most of the remaining yeast will drop out of solution resulting in pretty damn clear beer. The time you need to let it condition depends on the yeast's inherent flocculation properties. More yeast in solution sometimes equals extended rest at the lower temps.
However, if you are interested in clearing the beer before you bottle, you'll have to add a certain amount of yeast back into it after it clears. IMHO, this is a wasted step and time because you still need to do steps 3 and 4 over again. And you'll still have yeast sediment in the bottom of the bottle anyway, if that's what you're trying to avoid.
The easiest procedure: Filter into a keg after the secondary and force carbonate. Clear beer and carbonated to style.
Cheers,
Bill
