So, tried to come up with a recipe for a maple porter. Waited to add maple syrup until secondary. Fermentation stopped at 1.025. Since it wasn't fermenting any further, I kegged it and carbonated it. Good flavor, but almost a little too sweet to be really drinkable. Taking it off the tap, warming it up, bleeding the pressure, then re-pitching some yeast once the beer went flat. Any reason why that won't work? Never done this before, and wonder if having kegged and carbonated it already will pose any issues.