So I brewed an American Wheat 3 weeks ago and it fermented out in like 3 days. I left it in the primary for 2 weeks, then last Saturday I kegged it. I had it set to 10 psi in my keezer at 37º, but then the freezer went belly up and got warm almost at the same time (around 60-70 degrees).
Fast forward to two days ago... I got a new freezer and we are happily chilling away at 35º. I bumped up the psi to 20, shook the keg for a bit, turned it back to 12 psi and poured a sample. It had carbonation, not a ton, but it will get there in time. What concerned me most is that the beer did not taste very good. Will beer continue to improve with age even though it is chilled and carbed?
It was only 4 weeks ago that it was brewed, but I rushed the kegging (even though the beer was done fermenting) and now I am worried I have 5 gal of blah beer.
Any thoughts on if the flavor will improve with time?