Fining/clearing without the ability to chill? Homebrewing

Hey guys, I'd like to wait until Wednesday but I'm really curious to start planning for this stage in my brew.

I'm just into the 9th day of my first brew and I've moved my witbier into a 5g secondary for further conditioning. The fermentation temp has hovered between 64 and 70 for the duration(mostly sticking around 68). The beer is an extract and specialty grain brew from the Brewers Best witbier box kit. The secondary is now sitting at about the same temperature(≈68F).

Up until the transfer to secondary I've been brewing in a pail, but now that it's been moved to a 5g plastic big mouth I can see that the beer is really opaque (light barely penetrates the surface) and has quite an orange/brown hue which I didn't think was typical of the witbier style. I should mention that I did not strain the wort as I moved it into the fermenter, instead opting to try and pour slowly and leave as much of the trub as possible at the bottom of my brewing kettle.

I've read about gelatin fining and cold crashing, but I honestly just don't have any space to chill my fermenter to the temperatures I've read about(in my research, 55F-ish can work but closer to the 40F area is recommended?) I'm really uncomfortable with trying to create a water bath to cold crash for a few days, I'd rather avoid trying to chill liquid into the sub-50F range until I can get a freezer/refrigerator of some kind.

Is there anything I can do to try and lighten and/or clarify my brew at this stage or at a later time, that doesn't involve lowering the temperature? Or something I can do around or after the bottling stage? Personally the clarity issue won't bother me but I think my friends and family will balk at it.

Thanks for the help, overall the opacity problem is more worrying to me than the color hue.

Submitted September 22, 2014 at 10:17PM by t4nkd http://ift.tt/1si3eQs Homebrewing