Keg Conditioning/Carbonating

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I have 2 kegs that I'm ready to drink but they both seem a bit young. I used my counter pressure bottle filler to fill 2 bottles of each brew, Nut Brown and IPA, after work yesterday. They're both really good but seemed a bit flat and young tasting. The NutBrown will have been at room temp for 4 weeks Tuesday and the IPA will have been at room temp for 3 weeks Tuesday. Oh, I used priming sugar in both and have kept them under 20psi for the duration. I used 10% over 1/3 of a cup sugar in both and the IPA is dry hopping as well.

The question is will they age anymore once I cool them down? I know, or think, they won't get anymore carbonated since the yeast will go dormate but I'm wondering if they'll still get better with time after cooling.

I've read that nut browns are fast to age so I'm wondering if that young taste was simply do to the sediment still on the bottom of the keg. I've certainly had a bit of gas since I tried these brews last night which led me to the sediment idea.

Oh, one more question. If my kegerator is set to 33F how long will it take 2 kegs to that temp? I'm not looking for a calc proof or anything just a guestimate.
 
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Being the impatient noob that I am I decided to go ahead and put them in. I am still curious as to how much they will age while cold but I'll have my answer with time. I guess I may find out how long it takes for the beer to get cold by impatiently tying a bit in a few hours after a long day of yardwork.
 
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