I brewed the speckled heifer and after one week the gravity dropped from 1.042 to 1.010 and stayed there for three days. I then racked it into a keg at 15psi and put into my fridge at 40*F. I intended to have it age a bit in the keg before drinking, but realized after 2 days that it would not probably age too well at 40F…so I took it out of the fridge this morning, released the co2 and put it in 68F room on my main level.
My question to all of you is, how, it at all, will this effect my brew? Will it only increase the aging time? Will it prevent the yeast from cleaning up and mellowing out my brew? etc.
As always, all thoughts are very much appreciated!