I've had my IPA on tap for two weeks and I think it needs to sit a while before it tastes great. Is ok to take it off the CO2, take it out of the cooler, and let it sit at room temp? Is so, what do I have to be careful of?
if the remaining yeast went dormant instead of dead, you could have bottle-bombs. is it in bottles or kegged? if bottled, best leave it cold
2: Scottish Export 80
Fermenting: English Mild, Cabernet Sauvignon, Barkshack Mead
no problem, then. i do that all the time
nope. let it be. the pressure corrects itself based on temp