Ode to gelatin

Since going all-grain I have found that my beers are always a bit cloudy. If they do clear out it seems to take a long time (by which point they are mostly consumed). I tried cold-crashing and it improved the situation, but still not what I would call clear. For my last batch of Irish Red I decided to try very cold crashing (just above freezing) for a week, and then I added gelatin at the time of kegging. I poured out a cloudy 1/2 point today, followed by another 1/2 pint of the clearest all-grain beer I have made. It is crystal clear - it looks so nice that I feel guilty drinking it (the guilt quickly passed mind you).
Thanks HBT for the gelatin advice, it works like a charm.

I could care less about the cloudy, but I'm glad you are enjoying your clear beer!

Sent from a cell phone...please excuse grammer and spellin'

from the title I was expecting a poem