Is Aging in a keg at low temp ok?

First try at putting a keg of vanilla porter in the kegerator. Got it slow carbbing at 12.5 psi. Temp is at 44 deg. All good. Just wait for the aging and the bubbles. But then i notice the instructions say after secondary let it age for 30 days at 65 deg. What would be the differences achieved from these two approaches. Mine tastes great now.


Thanks for your thoughts.

 

If it tastes good now then by all means drink away.
Just don't be suprised when the last pint tastes better than the rest.
(it usually allways does anyways)

 

A cruel mistress that last pint

 

The plan is to let it age 30 days and not have any and the it's ready for Thanksgiving. Would the outcome be any different if I aged it at 65 deg for 30 day then forced carbed? Is it aging better at 65?


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