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
1: Yeti RIS clone
2: Mangrove Hefe
3: Barkshack Gingermead
Fermenting: 2x Oatmeal Stout, Bravo APA, Concord Wine
no problem, then. i do that all the time
nope. let it be. the pressure corrects itself based on temp