That's interesting, as I find the opposite is true for aroma. Meaning I get tonnes of hop aroma when I cool down slowly (but now that I think about it the hop flavour on those beers was less than expected). In the summer months it takes me about 40 minutes. In the winter about 25.
In Process - Russian Imperial Stout, Nelson Sauvin Rye IPA, Mild No.3
In Kegs - Barley Wine, Apfelwein, Wild BlackBerry Wheat, Coffee Oatmeal Porter
Gone - so many :(