If you have ever experienced a beer thats hop aroma or malt aroma faded in the keg you are a victim of such thing.
Nearly every batch I've ever kegged has the "fading" effect, except those that were killed in a weekend party
. It usually goes like this:
-kegged/carbed
-days 1-3: awesome flavor/aroma but too much "particulate" matter in suspension, poor clarity
-days 3-7: perfect flavor and aroma, good clarity
-days 7-14: good flavor/aroma but better last week, great clarity
-days 14-31: decent flavor/aroma but better last week, excellent clarity
-they rarely make it passed this point
When this was the standard from which I based my comparisons I would not have thought/admitted there was any "fading" of character taking place. I (wrongfully) assumed that "character" was somehow (inversely) related to clarity of beer; and was a reason I did not strive for bright/brilliant clarity for 99% of beers. There have been a couple kegs that did not fade like this but they were racked with active fermentation remaining. Needless to say, once I experienced a keg whose character did not fade, even through the clarifying process, I realized my assumptions were wrong. Live and learn; trial and error - it's how I've learned a lot of stuff