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Since my comment got upvotes, and since you put a bounty, and since nobody corrected me nor added more than I originally said, I'll re-submit my comment as an answer: This is what I've gathered from reading & podcasts... Hop flavor and aroma is lost primarily through the oxidative staling of polyphenols. Dr. Charlie Bamforth often posits that the rate ...

Cold slows reactions down. The reactions which degrade hop aroma would be slowed partially by colder temps. But as your question states, does it significantly slow the loss of aroma. I think its largely subjective nose to nose. Cold certainly slows it down, but significantly is hard to quantify.

A drop in temp isn't going to hurt your yeast, but they may chose to start flocculating a little early. Keep an eye of the ferment after you get it warmed back up and see if it starts again. You may need to rouse the yeast (get them back in suspension) if the beer doesn't get started again. Also, don't make assumptions about what's going on via sight. ...

I'm no expert, but I've had a few brews that had temp fluctuations and although it took longer the taste was not noticeably affected. I could have just been lucky. I do think that the important aspect of fermentation is to get it going quickly. Getting a blanket of CO2 over the brew is really important in keeping out the nasties. So, as long as this is not ...

Don't know really why you'd cold condition a Saison. If its to clarify it doesn't need to be that cold. Just put it at 50F and you'll get just as effective a flocculation. Then you still have plenty of yeast to carbonate. A better option would be to just bottle it, and store the bottles cold after they carb up. Stuff will settle out in the bottle, and ...