If you can buy online, look for whirlflock. It is irish moss in tablet or powder form, and it is added with 15 minutes left in the boil. It coagulate proteins in the beer so they drop out in the kettle. Some more tips: After the boil is finished, "whirl pool" the beer in the kettle with a large spoon with out oxygenating it, let it sit for 10 minutes to allow the trub and hops to settle to the bottom of the kettle, then rack off into your fermenter (obviously cooling it down, and other processes depending on your equipment). After fermentation, crash cool it before packaging by placing the fermenter in a fridge for a day or so. The goal is to get the beer down to at least 40 degrees so the yeast will go dormant and flocculate to the bottom quickly producing a clear beer to package (this will again depend on your equipment ie: naturally or forced carbonation). Lastly, look for a product called biofine, its charged particles attracts yeast and helps it settle to the bottom as well.