Kegged early - FG 1.015.

[krockett]

 I ended up kegging and chilling a batch of Nelson Sauvin/ Galaxy IPA when it was a few points off finished (after fermenting for14 days and krausen dropped after 4 days). Yeast is Vermont Ale and it should have finished at 1.012 (last time I used this it had 80% attenuation). At 1.015 its at 74% attenuation.

It was tasting very green but improving, not quite as dry as I'd like, and the taste is just green apple. My first time getting Acetaldehyde so distinctly but as I say it improved a lot in just a day or two.

After reading up online looks like it should be possible to remove the keg from the fridge and leave it condition/ ferment down fully at room temp.

Am a bit reluctant to do this - seems like some risk and hassle, and I'm not sure will it fix itself if I leave it as-is, or do I really need to get the keg into the hot press.

Anyone got experience of this/ what would you do in this scenario?

Thanks!

[nigel_c]

If you kegged too early you didnt give the yeast time to cleanup after itself. A few weeks at room temp will let the yeast finish up, drop that extra point or 2 and clean up those green apple off flavors.
This will carb your beer as well so keep an eye on the pressure and burp the keg if needed.

[krockett]

Yeah looks like this is what people are saying should happen. I had a batch that got infected when I put it back at room temps for a few weeks before. May aswell give it a shot!

[cruiscinlan]

I had a batch that got infected when I put it back at room temps for a few weeks before. May aswell give it a shot!

I'm a bit confused about this?  Once kegged the storage temp either way shouldn't have any impact on the beer becoming infected. 

[Pheeel]

Agreed. It would need to have an infection in it in the first place. Now moving it to room temp may have accelerated it...

[krockett]

Just a coincidence I'm sure but it was the only batch I've had that turned rancid. It was beautiful initially but 6 weeks later when I put it back on tap was awful. If I hadn't removed it, it would have been finished without me ever knowing it was tainted. Evidently it can take time for these things to develop..I was thinking about whether it could have been from my corny disconnects etc.

I haven't taken a keg from the fridge since - have kept em cold and drank em quickly!