I followed an American Pilsner recipe recently and I think I messed up somewhere along the line. I gave it a week in primary and two weeks in secondary before kegging it and putting it through cold crash. I siphoned each time and dumped the sediment. I should have checked the taste before kegging, but I was in a rush.
My end result tastes and smells like apples. It's certainly drinkable, but it isn't what it should be. I'm thinking that there was a problem during fermentation and the yeast needed more time to condition the beer? So, my big question is: If I bring the keg up to room temperature, will the remaining yeast be enough to condition it? Or should I repitch some more yeast to help the process? Or am I completely off base here??
Any advice is welcome! Thanks!