Pretty sure I like flat AIPA

[pinnah]

I just kegged an IPA yesterday, left it out of the fridge to warm the dryhops into infusion.

I just pulled a little.  Man, it is so good; I am calling it hoppy bread.  And it is flat.
Lately I have been enjoying flat IPA, or ones with little to much less carbonation. 

So, the question is this:  Anybody else enjoy beer that is significantly under- or lightly carbed?
I mean, I don't think I need to even add much gas to this for it to be a totally enjoyable meal for me.
The hops are popping!

What say you?  Am I just thirsty?

[The Professor]

I can relate.
I don't know about "flat" but I do like AIPA (and other hoppy brews) with very low carbonation.  Most American commercial beers are very overcarbonated to my taste.   Seems like a real waste when a beer is brewed to perfection and then robbed of so much character with too much fizz (or served practically frozen). 

[Pinski]

Mmmm... I certainly see you point about a lot of commercial beers being overcarbonated. But I just can't get behing a full on flat beer.  It's got to have some bubbles, head (even if ephemeral) and lacing or else it's just very underwelming IMHO.

[morticaixavier]

I had an issue with one of my kegs a couple weeks ago. it had scottish 60/- in it and there was a problem with the beer out post/poppit ( I think the post wa just to tight so the poppit sat a little to high) anyway the result was that the beer turned to foam as it left the post and I got a big glass full of creamy wonderful nitro like foam that settled down into a delicious barely carbed brew that I really enjoyed. I have noticed that even if I leave a glass of sparkly (RO) water out over night the flavour of the co2 is still there even if the bubbles really aren't I think it's tasty.

[anje]

I just bottled my APA (not sure it has the requisite gravity to make it an AIPA) and definitely enjoyed my test jar of room temperature flat ale. Maybe there's something about those nice citrusy hops flavors that makes it work?

[dllipe]

I agree with the lower carb and higher temp.  Kegged a Rye IPA a couple of weeks ago and did the old shake method cause I had people coming over.  I let it sit for a while then poured a pint and noticed it hadn't absorbed as much volume as I was shooting for but reallly really liked it.  I left the gas on it and tried a few days later and it was definitely better with the lower volume.

[repo]

While I always carbonate, I don't mind it flat and warm at all. I will sample whenever I can, and almost always "test" for carbonation every couple days. It is interesting to see how carbonation changes a beer.  I don't remember when I started liking it, but it must have been after a trip to Europe. I love guiness at room temp.

[mtnrockhopper]

I like cask-conditioned IPA quite a bit, and that is pretty much flat after going through the sparkler.

[beersk]

I like IPA on nitro, that's fun.  Not sure about flat and warm though.  But maybe slightly under carbonated and about 45F.

[phunhog]

I agree under-carbed makes the hop flavor really pop! I have a properly carbed APA in the keezer right now and it seems like it definetly loses some hop aroma and flavor.