German Brewing

I gave up on Gelatin after measuring an increase in DO before and after applying it but I do miss it's ability to quickly drop a beer clear.

I was debating about trying the following for a quick turn around lager -

Fermenting per the temperatures on Nico's "Fermenting Lagers in 21 days" outline. Once the beer has reached final gravity and tastes clean I would do a keg to keg transfer. Waiting in the serving keg I would have both a gelatin solution and a small bit of active yeast (maybe just a tsp from the mason jar or a small starter?).

Has anyone ever tried this? I'm not sure if the two would interfere with each other or if the presence of active yeast would scrub out the oxygen introduced during the transfer and gelatin solution.

The gold standard is to let it drop naturally and avoid all sort of fining.

Use a different yeast

Any suggestions? Been using 34/70 from a local brewery for last few batches. Previously 833 and before that a Czech strain from same brewery.

Think so far I liked 833 the best (more malt and a trace of sulfur)

Wyeast 2206 or WLP835

I've thought of something similar for dry hopping, because I'd prefer to clear a keg of O2 by daisy chaining it to the fermenter and attaching a sounding valve. The next step would be to rack into the sounded vessel with some gravity in order to naturally carb. I imagine my hops would fit in the same place as your gelatin, with the exception that the hops could potentially loose their freshness waiting for the transfer