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Layers could be the culprit, you didn't mention the length of time it sat at 42F. I've observed a discreet layer line move down over a couple days (at a constant cold crash temperature) when cold crashing. I've never sampled to see if there's a flavor difference however. If using priming...

Thread Resurrection! I'm giving this a ago, electric kettle (temp control) and saran wrapped the lid. Wheatwine, 1.1 OG, 5.5 gal batch. 2L starter (A20 yeast), and fermenting hot ~77F (long live the esters!). Should take off like a rocket, will monitor with a Tilt hydrometer and when...