Yeah I know -- tbh I've not bothered with finings in a while now; cold-crash in the deep-freeze to near-zero seems to hit the spot without adding boiled hooves to the mix. Still; in a competition setting you're kinda forced to pay attention to clarity in many styles, IPA included. My favourite beer (Garrison's IIPA) is cloudy as the moors of Scotland, so you understand my personal preferences are elsewhere
I'm going to try Dave's hotbreak-skimming on the beer after next. This one is going to be a french saison, so I really can't be arsed if the yeast is going to be in suspension anyway.
If I was going to enter in a competition, I'd try cold-crash first, then gelatin if necessary, then rack into CO2-flushed carboy for dry-hop. Competition requires a little more hoop-jumping for the judges, I figure.