I managed to find an electronic copy of Briggs in a library I have access to, and browsing through it I found this description in the section on chemical maturation:
Anybody know anything about capric acid?Briggs said:Volatile fatty acids Beer conditioning temperature is very important in determining the excretion of C 4 to C 10 fatty acids. Synthesis of short chain fatty acids by yeast stops at the onset of maturation. C 8 fatty acid increases in concentration during fermentation and this is replaced in maturation by C 10 acid. Glycerides and phospholipids are synthesized during maturation and so there is a general trend for a reduction in volatile acids as ageing proceeds. This trend can be reversed if maturation is extended too far. There can then be a rise in the concentration of free fatty acids owing to the hydrolysis of reserve glycerides, with consequent adverse effects on flavour. If a high maturation temperature is maintained for too long then there can be a slow excretion of C 10 acid (capric acid), which has a flavour threshold of 10 mg/l and this is undesirable. Maturation is seldom controlled specifically from the viewpoint of controlling volatile fatty acids. Provided that the warm conditioning is not extended beyond the time needed to reduce the concentration of vicinal diketones, and cold storage is controlled to the time required for stabilization of haze precursors, there should not be a problem.