Method for clearing beer without cold crashing?

[bwible]

Honestly Cannot say I have had a problem with chill haze at all. That must be some sort of protein precipitation? Thing is it is all about the style of beer and the way it is served. My beers are served at about 11 to 12 C that is about 53 degrees flabberhight in some parts of the world

edit
for the record I do not put my beer in a domestic fridge to cool for drinking... only a fool drinks beer at 4C or 39 flabberhight

53 works for British styles and some ales. I had a best bitter on tap while I was using the kegerator to also ferment a lager, set at 53. It was perfect to me at that temp. Lagers are normally served much colder in the US. Not 39 try 35.

 

[Beermeister32]

Gelatin works great in a chilled keg. Heat the gelatin to 165F with microwave bursts, let it sit 10 minutes to bloom, then take your sanitized keg injector and give the keg a dose of gelatin.

As they say “Cold crashing sucks”…. Air that is! So unless you can control for air suck-back as the wort chills, don’t cold crash, you can expose your beer to O2. Works great!

 

[Cat Assistant Brewery]

I have found adding irish moss to the boil at 15-10 min mark has help clear up my beers a lot.