thanks for offering that to the club guys!
Personally, I just use 1 tab of whirlfloc at 15 minutes left in the boil and then let ferment:
normal fermentation, I let it sit at least three weeks and then carefully siphon and its usually very clear.
spunded fermentation, I wait til fermentation is complete (1-5 days) and then cold crash in the fermenter for 2-3 days. Then the beer is pretty clear too.
wheat or fruit beers, generally I don't want crystal clear anyways, but if I do, then chill a wheat beer for several days in primary and then do a secondary, in the fridge, for about two weeks. With fruit beers, I used to filter, but found it to be a PIA, so I just serve above chill-haze temp and try to minimize pectin.