I've been reading about US 05 getting some peachy esters with fermentation. I am ready to rack a batch of IPA tomorrow that I just tasted tonight after checking gravity and it is chock full of peaches. OG was 1.066 and FG is 1.007 (tad bit dry!). It has been warm lately (~70F ambient air). Fermented at this temp for 14 days.
I'm hosting a party near memorial day. Will the fruity esters dissipate over time? I plan on racking to secondary to clear in cellar temps for 14 days, then transferring to keg in serving temp for the rest of the time until 5/22.
Thanks for the insight in advance.
Keg 1: Coal Miner's Daugter Porter
Keg 2: Red October
Keg 3: Hopsolutely
Bottled: 1 Vienna Lagers; Erins Irish Red; Pils, Christmas Doppel, Addy's Amber Ale(competition brew), Mayden Voyage Blonde Ale
Future: Something Belgian, ESB