I had a stuck fermentation on a beer that is at 1.022. I tried all the normals to get it going with no luck so I let it sit for a few months and kegged it. I carbed it and dropped it in the keezer and placed it on tap. I have tried some samples out of it and it is honestly drinkable, but still too sweet.
I threw some amylase in there about 3 weeks ago but have since read that it does better when temperatures are a little higher. I am thinking about pulling it out of the keezer, letting the amylase do its thing, and when it is complete or at least reasonable, adding the lactose that I didnt add into the beer.
Can I safely pull the keg out and let it warm to room temp without affecting the beer? Also, can I leave it carbed and with serving pressure? I assume that the amylase should still work when warmed back up correct?