Ok I have to admit I'm typing this after 5 pints so if it doesn't make any sense read it drunk.
I brewed a 10 gal batch of Mia Block the week of Xmas 05. I kegged it about a month ago an d carb one of the kegs. My basement was about 58- 63 during fermentation and my fridge is set about 58 - 60 (I think). The beer has what I believe a real butter/cream taste at 1st (diacetly I think) and a harsh alcohalish finish. Should I pull the carb keg out of the fridge and let it warm up and then refridge it or just let it age under pressure int eh frisge for a while to get rid of those off flavors or am I SOL. Also the none carb keg can I do anything with that one to improve the beer. Right now it's sitting in the basement (around 60 65 ish).
All I have is a freezer chest with 2 corney and one 1/4 barrel in it so true lagering is not an option. I used WYeast Barvarian strain for this batch.
Freakin Out