As the title suggests, I'm looking for options to dry out a beer (stout) that's already been force carbed in a keg. Can I simply bring it back up to temp in hopes that fermentation will restart? It's just too darn sweet to enjoy. Thanks in advance for your constructive suggestions!
The beer in question was made with typical stout recipe with the intent to produce a sweet, low abv beer. Used northwest ale #1332. OG was 1.059, FG 1.020, which would have been fine except then I added 3 lbs of cherry puree for 5 days. The cherry sugars never fermented out because I dropped the temp to 45 degrees in an attempt to keep it sweet and flavorful. Unfortunately, this brought the gravity back up to 1.028, much to sweet for my taste.