favorable ester?

I tried one of my IPA's last night after 14 days in bottle. Its my 2nd batch after being away from homebrewing in 9 years. Its weird that it is one of the best, freshest, complex tasting beers that I have ever had..

It has a slight pineapple ester, which really compliments the hops in a terrific fruity-spicy way.

Since the beer is still young, I'm thinking this pineapple ester may condition out, but I'd like it to stay.

It isn't fully carbonated, almost like a cask ale at this point, so it needs a few weeks.

whoops! hit the wrong button.. back to the program:

So, if I refridgerate, the carbonation won't continue, but if I leave at room temp, the ester will condition out. Do I have that about right?