Back in January, I brewed a Pilsener lager. I fermented at 45° F for a week, then to room temp for a d-rest, then lagered it for 6 weeks, then kegged and force carbed it for two weeks, which brings me to today.
I tried some last night, and I'm getting a noticeable green apple flavor, which I understand is acetaldehyde. I've read that this means the beer needs more aging, to give the yeast time to process the acetaldehyde. However, the beer is already in my keg, carbed, and sitting in my fridge at 34° F.
Can I just leave it alone for a couple of months and expect the acetaldehyde to go away? Or is 34° F too cold to expect any yeast activity at all? Should I take the keg out of the fridge and age it at room temperature for a few weeks instead?