This is all very interesting. I just had a taste from a new batch that finished fermenting about a week ago (using US-05), and it was an absolute peach-bomb. It's an interesting flavor, but decidedly un-beerlike at this point. I bottled last night, so I plan to try it in about a month. Can others who have experienced this flavor from cool ferm temps and US-05 comment on their experience after conditioning? Did the peach flavor persist, mellow, or go away altogether?