When using Irish moss, are there any other steps to take to make your beer clear?
Crash cooling, finings, gelatin and filtering are all options.
In the boil:
1. Irish Moss
In the secondary:
1. Crash cooling
Pre- or At-bottling time: Gelatin (although I do not recommend it as it can be inadvertently drunk with your brew...YECH!!!))
Don't forget a rapid cold break. I made an immersion chiller out of 33' of copper tubing that gets my wort (full boils) down to 70F in 8-9 minutes.
Kegged: Hoppy Amber, ESB, Weizenbock, Breakfast Stout, IPA
Fermenting: Yooper's Oktoberfest