Haha, Mike there are more guys in this group who have forgotten more than I think I know. The cool thing is; all I've talked with are willing to share and offer constructive critique to help each other make better beer. The been there, done that, still do it, here's how I got around it, here's another way to get the same/better result has to be taken constructively. Pay it forward sort of thing.
I don't know if the beer was green or not, only the brewer would know this from brew date, ferm finish date, crash/bright time and temp, serve date. If there was yeast in suspension: three things I encounter regularly..impatience in letting the yeast finish its job(green/young beer), low floccing strain really stressing my gnat like patience, traveling with kegs and stirring other dusty strains back into suspension (especially when they are half full or less). Happens to me every holiday, first family stop get nice bright beer, second family stop gets yeasty settlement in their glass..oh well.