Hi there again! Just wanted to let y'all know, the Irish Red turned out great. Following the advice, I took the bottles back out of the fridge, inverted and gently agitated (no shaking) each bottle until the yeast cake separated from the bottom. I did this every two days for a week, and after just that one week at room temperature, we got the additional carbonation we needed. The yeast settled back down great, no unexpected flavors. Thank you all... and I trust that this topic will help others in the future as well! Cheers.