Question on use of Polyclar

[John Coo's Brews]

I've never had beer that "didn't want to clear" - even in the primary fermenter - but I'm doing a Belgian Ale and using a different yeast than my normal English ale yeast. So now, I'm 3 days in the secondary on one batch, and 3 days in primary on a sister batch (fermentation is essentially done), but both appear to need some additional clarifying, as the yeast is a bit low on flocculation. I was thinking of using Polyclar, but there's a lot of contradictions in what I'm reading. I've read to add it to secondary, and I've also heard add to bottling bucket. I've heard you have to cold crash, and I've heard you don't have to cold crash.

But most importantly, I bottle condition, so I'm worried about the impact on yeast availability in the bottle. Again, I've read that yeast is either highly impacted (requiring fresh yeast as you bottle), or is not impacted at all. Anyone willing to share knowledge on this? And lastly, I have polyclar, but am open to other fining agents (e.g. biofine, gelatin); however, I really don't have a way of cold crashing, so maybe none of this is effective for me until the batches go into bottles and then into the fridge (?).

Thanks.