IIPA in keg not done fermenting? What to do?

[Ogrenjr]

Well, I have this keg of a IIPA that has tasted sweet since it was kegged in November...so sweet I don't like it. I thought it was an addition of 2 lbs. of sugar along with the large grain bill (17 lbs.), mainly because I'd never used regular sugar in a recipe before. I pushed it through the primary and the secondary in probably a couple of weeks, but it seemed to be done fermenting in each.

I kegged 5 gallons and bottled about 7 22 oz's. Now the bottles are literally grenades waiting to blow, I almost lost a tooth on Sunday after popping a cap with it aimed at my face. Also, a bell jar I filled to bring to a party that has sat undisturbed in the fridge (and without priming sugar) has a solid layer of yeast sediment in the bottom after a couple of months. The taste of the grenade bottles is also way improved from the overly sweet keg.

Should I just remove the keg from the fridge and let it warm up to possibly ferment more?

 

[bobtheUKbrewer2]

Open the bottles and pour off from yeast and re-bottle with minimal priming sugar. The bell jar - warm it up and bottle it also.

 

[zachattack]

Warm up the keg and pull the vent pin every time you walk by, or else try to rig up an airlock to one of the posts. Then drink that bad boy ASAP!

 

[Ogrenjr]

Thanks! I will do both of those things. Appreciate the responses.