Now that I'm kegging and don't have to worry about the amount of yeast left suspended in my beer, I decided it was time to try fining with gelatin to achieve that commercial clarity that is so highly sought after.
I followed the Brulosopher's method and added 1/2 tsp. Knoxx unflavored gelatin to 1/4 cup cold water and then microwaved in short bursts until it reached 140-150 degrees F. In my microwave, that ended up equating to about 24 seconds. My beer had been cold crashing for about 18 hours prior to adding the gelatin. I'll keg it and force carbonate it tomorrow and hopefully have a clear beer to drink by Thursday.