Clarifying presents many issues when it comes to bottling. You have two ways to go about clarifying your beer. First is to work on anything that can help clear the beer out during the boil. This constitutes a good rolling boil (the entire volume of wort if possible) and use of a clarifying aid such as Irish Moss or Whirlfloc tablets. Both of these natural products help bind protein together to form compounds that too heavy to stay in solution. This is called the hot break. If you use a wort chiller and cool rapidly you also get a good 'cold break' which helps to remove additional material from solution. The key is to try to leave as much break material in the kettle when possible, so that a minimal amount enters the fermenter(without going too nuts, a majority is good but leaving all is excessive). Boil clariying is the easiest with regards to bottling as you do not need to worry about the yeast count at bottling. The second solution should only come after not having good results with the first step. Use Finning agents after fermentation is over to achieve clarity. Most of these products will remove the compounds that cause haze and pull out some of the yeast, which can result in low carbonation levels (read individual descriptions). So when these types of clarifiers are used, it is a good idea to add back some yeast at the bottling stage. This can be achieved using dry yeast (as a majority of the flavor that is produced by the yeast happened during the actual fermentation) during the bottling process. Please read up on any additive clarifier before use.
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