I've got a belgian wit that's in the secondary fermentor with some oranges aging in it. Normally I would keep it at around 68 degrees or so and let it age at that temperature until kegging, which would be 4 weeks. I'm wondering if I aged it for the same length of time but began to cold crash it a week earlier than I normally would if it would make any difference in orange flavor? I'm kind of guessing that the warmer temperature would give more of an orange flavor than the lower temperature just like keeping food in the fridge keeps its freshness longer than outside of the fridge.
Just curious about peoples thoughts on the matter
Just curious about peoples thoughts on the matter
