Beer too sweet and already force carbed...can I restart fermentation to dry it out?

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.

Topic keg-fermentors sweetness homebrew

Category Mac

1
answered at

It shouldn't be a problem. Just release pressure and raise temperature. Consider moving your beer back to fermentation tank, if you are afraid that there is not enough space for foam or that yeast will clog pipes. If that's not a problem, leave it there.

If fermentation will not start after about 3 days, you might need to add a fresh yeast slurry. Best would be from the foam of primary on a similar brew.

Carbonation is not good for yeast, but shouldn't kill them, either. It's a gamble if yours are alive and good enough. On the other hand, carbonation does not cause any permanent changes in beer, so once you get rid of it, fresh slurry will be able to finish the job.

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