Peppercorn Rye-Bock

I got the latest batch of peppercorn rye-bock into the keg, and I am not sure how it's going to turn out. It's reasonably clear. I may not have let the gelatin work long enough. It's got a "fermented hot" smell and taste. I may be at the end of my brewing cycle since I can't get it lower than 71F in the house. I kegged it with priming sugar,and hopefully, in a few weeks, the flavors will have evened out. I want to take a six-pack of this out to Cincinnati and share with my cyber-friend Dave, at DaveDave Breweries.