It seems as though adding gelatin to a keg is a fairly common method that is used to clarify beer. Has anyone tried adding gelatin to the bottling bucket at bottling time (as opposed to the primary or secondary vessels), along with priming sugar? I’m wondering if the gelatin would help clear the beer as it chills in the bottle, maybe even helping to cement the yeast & gunk that falls out of suspension to the bottom of the bottle.
Following that same line of thought, would the gelatin also pull the priming sugar out of suspension, preventing or inhibiting carbonation? My guess would be that if the bottles were kept warm until carbonation was completed, the gelatin would only start to work its magic once the bottles were placed in the fridge to cool.