trizzant

Recipes 

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?

lumpher

Recipes 

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

__________________
Taps:
1: Belma Blonde
2: Toasted Pale Ale
3: Belma Pale Ale

Kegged:
Fermenting: Belgian Saison, Berry wine

In the fermentation chamber:

Fermenting: Toasted IPA

trizzant

Recipes 

it's kegged

lumpher

Recipes 

no problem, then. i do that all the time

__________________
Taps:
1: Belma Blonde
2: Toasted Pale Ale
3: Belma Pale Ale

Kegged:
Fermenting: Belgian Saison, Berry wine

In the fermentation chamber:

Fermenting: Toasted IPA

trizzant

Recipes 

Cool, should I release the pressure in the keg or just take it out of the freezer and let it be?

lumpher

Recipes 

nope. let it be. the pressure corrects itself based on temp

__________________
Taps:
1: Belma Blonde
2: Toasted Pale Ale
3: Belma Pale Ale

Kegged:
Fermenting: Belgian Saison, Berry wine

In the fermentation chamber:

Fermenting: Toasted IPA