Lately I am struggling to get nice, clear beer in my glass. I think half of the problem might be old, milled grain. I used grains that has been milled about 8-10months ago in my last 3 beers. They were stored in zip lock bags in my freezer. Not sure why, but till last week I thought as long as they are stored in zip lock bags the grains will be ok. In all my brews I add about a teaspoon or so of Irish Moss. Not sure if Irish Moss can go stale? Had mine for also about 8months now. I am due to bottle a Red Ale next week and want to use gelatine as a fining agent. Now I have read that its best to chill the beer down before adding the gelatine. I don't have a dedicated beer fridge, but convinced my wife that I can use the house fridge next week for a day or two. Now, my question, after the beer has been chilled, (12hours or so) do I take the fermentor out of the fridge when adding the gelatine or do I leave it in the fridge till all is clear? Thanks.