Will beer clarify during conditioning?

I foolishly racked to secondary for a non-flavored beer, and even more foolishly did so before my yeast could finish cleaning up. The result is a delicious, if cloudy and slightly green (as in not ready) beer, which is now bottled.

My question is this: will my beer clarify in the bottle? If so, how long is it liable to take?

It shouldn't take more than a few weeks in the fridge.

Style: It's an Irish Red, only I forgot to add two gallons of water so it's a lot maltier and sweeter.

Trub mostly got left behind when I racked it to secondary (glass carboy). I bottled straight from that carboy because my bottling bucket is full of stout. Yes, I have a problem.

The gravity was stable for the last two days before I racked, and then it sat in secondary for over three weeks. I'm not worried about it - thoroughly RDWHAHBing here - I'm just curious about what to expect, clarity-wise. I'm having a little trouble convincing a friend who used to brew that the cloudiness is because I screwed up the procedure, he's convinced I have sanitation problems.

Don't worry, I read you loud and clear. I'm mostly just grumbling now, because sanitations's the one area where I'm good at the process (as someone who is ridiculously OCD about germs )

Nice going on the hydro sample, I don't waste either. When I bottled I'd set the wand down in a glass between bottles, and by the end I had an imperial pint of drip - I guess setting the wand down let it leak really slowly. Needless to say, that was a delicious accident!

Kerin said:

The gravity was stable for the last two days before I racked, and then it sat in secondary for over three weeks. I'm not worried about it - thoroughly RDWHAHBing here - I'm just curious about what to expect, clarity-wise. I'm having a little trouble convincing a friend who used to brew that the cloudiness is because I screwed up the procedure, he's convinced I have sanitation problems.

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It's possible. Starch and some contaminations can cause haze.

At room temp it should be fairly clear even after just a week or two in the fermenter depending on the flocculation of the yeast strain.

Chill haze is a little more difficult. The beer has to be cold to get it to settle out. Even with good break in the kettle I don't think you can get all the haze producing proteins out. It takes time and cold (finings are a great help.)