Curious what the brew science guys think is the best way to develop and keep the fruity esters of belgians, saisons, etc. I think there is consensus that pitching at low temperature will keep the higher alcohols and fusels out of the equation and raising temps near peak fermentation produces more esters, but I don't see much posted about post fermentation or aging. Typically I do single stage ferments and ferment at elevated temps for 5-7 days and then drop to cool room temps (65F) for a week or 2 on average strength stuff and just keg... I have seen some say that beers with such yeast expression should be aged a long time/months. Recently, there was a post that suggested to get the beer off the yeast ASAP after fermentation to preserve such esters. Anyone have thoughts? Thanks in advance.