My understanding is that gelatine does not take out the yeast, but microscopic proteins floating in the beer. Go ahead and add it in secondary, or even primary. That's how the kits seem to work...
Secondary: Sangiovese, Honey Nut Brown, some Pilsner/ale kinda thing that just won't quit...
Tar Sands Porter, Special Dark Bitter,Oaky Red ale, Hammer & Tongs Black Ale, Black Draught, Cooper's Bitter, Baron's Pilsner
Super Saazy Saaz Pilsner Saaz (It's a little green, yet)