I just racked my batch over to a keg, chilled, fined, and tasted a sample pint. Great biscuity malt flavor but it's really clovey right now. I hope the spice level drops a bit more in the next few weeks. I used a tbsp of premixed pumpkin spice that included clove, ginger, etc.
Has anyone else experienced this to and how long did it take to drop off. Also, is it better to age a beer at cellar temps? 50-55F? Maybe it would speed up the process or should I keep it colder?