I carbonated my Vanilla Cream Ale batch a few days ago. After tasting it I decided it didn't have enough vanilla or the hint of sweetness I wanted in it, so I added a cup of vanilla sugar (boiled a cup of water and a cup of sugar and added a tsp. of vanilla extract) to the keg.
NOW IT IS TOO DAMN SWEET.
Here is my proposal....seeing it is real cane sugar and not lactose, can I take the keg out of the kegerator, throw it in the garage and let that sugar ferment out? I've been venting the keg throughout the day to release the CO2, and I'll continue to do that IF it ferments.
My main concern is spoilage. I think the yeast will ferment out that extra sugar but will warmer temps spoil the beer?