Advice re carburation/ clearing

[nobby_n]

As a forth go at brewing (other three all in king kegs and doing really well) I have made a pseudo belgian brew..
I used two cans of wilko light golden lager, made 500g candi syrup, made some haaz hop tea, boiled some orange peel and crushed coriander seeds, and used belgian saison yeast. A has gone really well and at bottling tasted not unlike duvel, coming out at 6.7 % abv.
I have bottled with slightly more sugar than normal, maybe 5%, to give quite a bit if fiizz, looking for that big creamy head etc
Bottles have been in warm for a week, two are PET fizzy water bottles and very firm now.

My question is when to put in the cold to start them to clear a bit? fairly cloudy at present....

Obvious 1mm of sediment so I hope these will clear given time and cooler temps. I have a bit of a tasting session next week and will chance opening one the but realise beer will still be very 'young' after just two weeks in bottle. I might just put a couple in fridge now?

Any advice?

 

[nobyipa]

IMHO two weeks in the warm two weeks in the cool minimum
two weeks is generally enough time for the yeast to finish doing it's stuff carbonation
more complex beers call for much longer to mature months+
wheat beers are drinkable in @ 3weeks or less
also one week per 10 points of alcohol

so 5% beer 5 weeks e.g.
so 6 to 7 weeks for your 6.7%

 

[nobby_n]

brilliant advice thanks nobyipa