So I just finished a Belgian Red Ale. Fermented it in my carboy for two weeks and transferred it to my keg. It's been sitting on 20 psi for the last three days and dropped it to serving pressure of 12 psi. Tasted it yesterday and the flavor is a little off. It's drinkable, but just not what expected. Friend says its watery, I think it's acidic. Question: how long do you wait before it reaches peak conditioning? Does the flavor mature under warmer temperatures. Keg is sitting in my kegerator at 40 degrees. What am I doing wrong? Cheers!