My IPA tastes like crap. It’s about five weeks conditioned in the bottle. After four weeks I had moved it from the warmer room to a room that is about 50 - 55 degrees. Would you move it back to the warmer room to reinvigorate the yeast to condition try and condition out the taste or just leave it where it is and forget about it for a few more weeks.
…I’m holding out hope that this taste is something that may condition out versus being a true off flavor that I have to dump.
For what it’s worth the beer is very clear, has great color, and a very nice head retention.