Pumpkin Ale question

[BMB]

So, I brewed a batch of this "Thunderstruck Pumpkin Ale" which can be found here: http://www.homebrewtalk.com/f76/thunderstruck-pumpkin-ale-ag-extract-versions-26699/ and have some concerns. I'll preface this with the fact that I'm a theoretically experienced brewer (have read extensively on the subject!) but an inexperienced brewer in practice (near zero free-time=not too many brews under my belt).

I followed the extract version of recipe, with only the following changes:
1) Added 1 tablespoon chopped fresh ginger during the boil.
2) The recipe was scaled to a 2-gallon batch
3) The pumpkin was boiled in a fine grain bag, then also added to the primary ferment (the idea being to extract as much pumpkin-y goodness as possible, perhaps give the yeast something else interesting to gnaw on)
4) Didn't make a starter - figured it was unnecessary for this sized batch.

Everything went swimmingly; the only complication I had during the brewing stage was that my wort gravity after the boil was way too high - I lost a lot of water volume. So, after cooling with the wort chiller I simply added enough water to get to the proper SG.

The ferment went fine and after nine days was only one gravity point above the target FG, so I racked it to secondary, but removed the grain bag with the pumpkin, squeezing to get as much liquid as possible. Despite using the fine bag, there seemed to be a lot of pumpkin goo in the bottom of the fermenter.

My question is that this has been sitting in secondary for just over two weeks and shows few signs of clearing. There's a decent layer of yeast dropped, but it's still extremely hazy and looks pretty much the same as when I racked. This was supposed to be bottled and given as a birthday gift (tomorrow - so I definitely dropped the ball on timing).

Could this haze have something to do with the pumpkin? Perhaps protein haze from the flaked wheat? Or am I just being impatient?

The only other factor I can think of is that I don't control the heat in my apartment, and therefore it's always quite cold - usually barely above 60F, which may slow the whole process, of course. I'd prefer not to chemically clear, and unfortunately don't have the space in my fridge for cold-crashing.

Thanks for the suggestions!

 

[TheAlchemist]

Patience.

I made a batch of Pumpkin Pie (mead) earlier and I think it took about a month to clear, but without any fining agent.

 

[Chevette Girl]

My pumpkin mead cleared up quickly, it was only a couple weeks, it cleared faster than a lot of my concoctions...

 

[Fisher kel Tath]

You prolly dumped starches into the beer, it might clear, but it might take longer than the beer will be good for. Better off just bottling it if it tastes good, clarity isn't that important.

 

[Braxton]

I agree with Fisher kel Tath, adding flaked wheat and pumpkin to your extract beer just added a lot of starch and very little sugar. The starch will cause a haze that is not likely to go away. It is also commonly thought that beers with starch in them have a relatively short shelf life. Although the yeast cannot consume the complicated starches, there are some other organisms that can, and they often create undesirable flavors in the process. So, I'd recommend just bottling it and drinking it soonish.

Next time, if you are interested in getting fermentable sugars from the pumpkin, you can do a partial mash or all-grain version of that recipe, which would likely create a clearer, more stable beer. The pumpkin and flaked wheat both need the enzymatic activity present in base malt to break down their starches into simpler sugar.