I made a Belgian wheat with this yeast and it's been in secondary for a little while. I know the style doesn't call for a crystal clear beer, but I don't want to drink mud either.
Anyways, probably the top 1/4 of the carboy appears to have crashed, so I got a ways to go.
Is it worth it to cold crash it? I've only cold crashed Kolsch yeast for pseudo-lagers in the past with gelatin and that worked well.
I only ask because I happen to have room in the kegger.