OK, I am at a crossroads with my Kölsch that I brewed for competition. It has been hanging out in the lagering fridge for 11 days now @ about 36 degrees. I slowly stepped it down 5 degrees/day from a starting temp around 62. I used Irish Moss in the boil. The beer at this point looks very hazy, not crystal clear like I need it to be. I had planned to bottle it on 6/6, give it 2 weeks to carb - just in time for competition submission on June 20th. Should I bottle sooner than that? Should I try adding gelatin to it now? Does the clearing happen all at once at the end of the 4 weeks in the lagering fridge? Please set me on the path to clear beer!