I brew a Strong Golden every year and have exactly the same problem with clarity in the keg. In my experience no course of action or time produces a very clear beer. Like you I have tried gelatin, near freezing temps, and six months of aging. Last year in frustration I bottled the keg with my beer gun just to get it out of there. It was with sheer joy that I discovered clear beer in the bottle within a couple weeks.
I'd suggest filling a bottle from the tap, leave it for a week or two, and see what kind of results you get. I have had good luck with this but otherwise this yeast is impossible to clear. The only explanation I can come up with is that the greater surface area/beer ratio of the bottle has something to do with the clearing.