best technique for using gelatin

You have to get it cold . . .

 

The technique in that link is pretty much how I do it. The first time I used it in a Cream Ale, the beer was scary clear in two days. After a week, it was invisible.

 

I've never used anything other than irish moss in the boil, and my beer is plenty clear.
My theory is to move the beer to the place you'll be racking from as early as possible, give it some time
to re-settle out, and be careful when siphoning it out - don't get the end in the trub until absolutely necessary.

 

Ditto and I forget the Irish Moss most of the time.

 

Usin the technique in the link you should get crystal clear beer if that's your goal.

 

I should add to my comment that I rarely use anything to clarify my beers beyond Irish Moss (when I remember). I'm not big on appearance except when the style calls for it - a Cream Ale or a Pilsner, for example. In those cases, the crystal clarity I get from gelatin is truly a beautiful thing.

 

For best results...add gelatin (1 tsp / 5G) to the bottling bucket.

Draw 1/2 cup cold tap water into a clean...santized...and microwave-safe container
Sprinkle gelatin and stir
Nuke 30 - 40 seconds (don't let it boil)
Cool and Pitch