Wondering if you guize had any advice for me. I recently made a batch of bitter with Wyeast 1469. I fermented for three weeks and kegged the batch, chilled and it's been in said keg for two weeks. I sampled it today and while it seems quite nice I believe I probably should have given it a bit more time in primary to soften the flavors a bit; basically it tastes a little green. I was wondering if it would be a good idea to slowly allow the temperature to rise to room and condition it for a few more weeks or leave it at serving temperature for 3 or more weeks. Any suggestions/feedback would be much appreciated. BTW, it's one of my first 'no-chill' batches without a secondary and the ale is crystal clear.