I have a wheat beer in secondary that has been on 5 lbs of strawberries for 6 days. The flavor is phenomenal right now, just perfect. The strawberries continue to ferment actively, and I want to make sure I don't miss a window where the flavor changes due to allowing the strawberries to ferment out completely.
I know from what I've read that the flavor will fade over a short time, even if the flavor is strong right now. But I don't expect this brew to stick around for long anyways (i.e. less than a month). I want to capture this overwhelming fresh strawberry flavor while it lasts. I should mention that the strawberry flavor isn't so much a "sweet" flavor, but more of a "fresh" flavor as you would get if you stuck your nose into a freshly picked bucket of strawberries and breathed deeply for a few minutes.
I used German ale yeast (Wyeast 1007) and have been fermenting cool for both primary and secondary, at around 58° F, with a 3-day diacetyl rest prior to racking onto the strawberries in secondary. (OG: 1.066 ; FG prior to racking to secondary: 1.011.) This yeast does really well at low temperatures, but it did take a few days before the strawberries started to visibly ferment. At six days the fermentation is pretty vigorous.
Should I keg this now when I think the flavor is at it's peak or should I let the strawberries ferment out completely? What would be the advantages and/or disadvantages of allowing it to finish fermenting the fruit?
NOTE: Since I am kegging this rather than bottle conditioning, I don't have to be concerned about fermentation continuing in the bottle and potentially causing bottle bombs. Any advice people can give me on this would not apply if I were bottle conditioning.