Racked already carbonated beer on to priming solution

[BallymoneyB]

Been a bit of a numpty and while transferring a Kolsch from my conditioning keg to a serving keg, I dumped the priming solution (intended for a new batch to be put in the conditioning keg) into the serving keg and transferred the beer on to it, via an Out to Out connection. Only after feeling smug about my oxygen free transfer to purged keg etc.. the penny dropped and I realised what I'd done. I've tried the Kolsch and it looks lovely, tastes nice, is crystal clear and nicely carbonated. The only thing is a hint of sweetness that seems to take the edge of it crispness.
From cold crash via conditioning to transfer to serving keg has been about 4 weeks. It is currently sitting at 6 degrees celsius..
The question is, do I let it sit and call it a 'Dessert' Kolsch or is it worth warming the keg up and trying to convert the sugar?

 

[fury_tea]

Been a bit of a numpty and while transferring a Kolsch from my conditioning keg to a serving keg, I dumped the priming solution (intended for a new batch to be put in the conditioning keg) into the serving keg and transferred the beer on to it, via an Out to Out connection. Only after feeling smug about my oxygen free transfer to purged keg etc.. the penny dropped and I realised what I'd done. I've tried the Kolsch and it looks lovely, tastes nice, is crystal clear and nicely carbonated. The only thing is a hint of sweetness that seems to take the edge of it crispness.
From cold crash via conditioning to transfer to serving keg has been about 4 weeks. It is currently sitting at 6 degrees celsius..
The question is, do I let it sit and call it a 'Dessert' Kolsch or is it worth warming the keg up and trying to convert the sugar?

Depending what yeast you used, it could ferment at 6c, albeit slowly. Do you have a spunding valve? If so I'd be tempted to turn the fridge up to your fermentation temperature again, stick a spunding valve on and just let it ferment out, then cool it back down again.

 

[Drunkula]

It's up to you, and depends on how soon you want to glug it. When I ran out of gas I purposely primed a wheat beer to near 5 volumes in the keg and managed to serve the whole thing without re-gassing it. First loads of pints were fierce!

 

[BallymoneyB]

Depending what yeast you used, it could ferment at 6c, albeit slowly. Do you have a spunding valve? If so I'd be tempted to turn the fridge up to your fermentation temperature again, stick a spunding valve on and just let it ferment out, then cool it back down again.

Thanks for the suggestion, I used Bry97 west coast yeast so will raise the temp and see what happens... I'm in no rush and interested to see what happens..