First of all, I'd like to apologize for my very tardy return to the thread. I was sent out of town. Ech.
Thanks for the input, gents. I like the idea of going ice beer on this sucker. I've never made one, never had the notion, but this a nice candidate. There's definitely a good beer hiding under that nasty yeast flavor.
Rebuiltcellars, thanks for the suggestion about the duff gelatin. That hadn't crossed my mind. I've used multiple packets from the same box, but not a different box. I'll give that a shake and see what happens. Good thinking, sir. I'll whack it with another shot of gelatin this weekend.
Update on where we stand: So we're now just past two months of lagering and the beer looks like a typically cloudy WY1056 fermentation coming out of a one-week primary. It's not thick and sludgy anymore, but it still has way, way too much yeast flavor. It has a great, sharp clean finish. I tell you, there's a great beer there, if I could just get the beasties to floc.
Mr. Porkchop, sir, I've exhausted my stock of Anglo Saxon, Spanish, French, Arabic and Russian oaths on this beer. Who knows Japanese? Hebrew? Any Finns in the house? I'm not proud, I just need dirty words.
Thanks again, folks! Cheers!