Take it out of the frig and let it warm up. Give it about 2 weeks like this to mature and then put it back to chill. That should bring out the body and enhance the flavor.
I bottle my beers so it will be a little different but I leave the beer in the fermenter for 3 to 4 weeks (you didn't mention your timetable for that) and then bottle. The bottles stay at room temp until I'm ready to sample and that timetable depends on the kind of beer. A light color like a wheat beer will be ready when the bottles are carbonated and conditioned (about 3 weeks) but darker and higher alcohol beers take longer, the higher the alcohol and the darker the beer, the longer they take to mature to my taste. I might leave an imperial stout for 6 months before I start sampling and it might not mature until a year has passed.
