Free (or nearly free)
Before packaging drop the temperature to the thirties or forties Fahrenheit. Hold the beer here for a few days. Haze-causing proteins coagulate more easily at this temperature. I do this for almost all my beer.
This is one of the most difficult filtering methods. All that beer, nearly ready to drink.... I usually condition my beers an extra two weeks. I once left some malt liquor in a bucket for six months. It was really clear.
That is usually sufficient
I use those methods exclusively and my beer comes out clear, but not brilliant.
While this part is not directly related to the question of filtering the following techniques help clarify your beer. In my percieved order of effectiveness:
- Irish moss (acts on haze proteins)
- Post-boil whirlpool (removes trub)
- A good rolling boil (haze proteins)
- Good vorlauf (haze proteins)
- A kettle screen (trub)
(I employee all of these except whirlpool because the screen does the job.)
More (not so free) things
Buy a filter
More Beer sells an economical filter. I have not had experience with this.
Isinglass, gelatin and other commercial products will clear up your beer. After fermentation has subsided, add one of these things to your vessel. The stuff drifts down, picking up haze proteins. I used isinglass once without much success, but that was early on when I may not have known what I was doing.