yeasty beer

So I made an IPA quite a while ago but completly forgot the irish moss. The beer has been sitting in the keg for almost a month now first two weeks at room temp (70) and the other half at chilling temp 38-40

but it is still hazy and tastes very green/bready/yeasty. I know everyone says that time will heal all, but will it really ? and if so should I keep it cool or warm to help the sediment drop out?

any other sugestions ?

thanks
joe

Some quality time in cold conditioning (~32 deg. F. for several weeks) should help drop out the yeast and chill haze. I've done this with several brews and they came out brilliantly clear and smooth tasting. I don't know how much impact not having Irish Moss will have on the beer, though-- perhaps a more difficult to get rid of chill haze?

-Steve

I never used Irish moss on my last cream ale and cold conditioning dropped it all out. 1-2 weeks it will clear out