Hi guys - thanks for setting up this thread! I'm just crashing my first batch now so I'm very excited to hear the progress of others.
In reference to the aging question, my goal is to keg each batch after crashing/fining and let it age in cold storage until it's ready. If you didn't have kegging equipment, I would predict a 7-21 day maturation phase would improve the flavor overall, at serving temps would be fine or in the 40's.
I do have a question for anyone who was fermenting under pressure, did you have any issues with your SRS when you dropped sediment? I reduced my pressure to 5-8 psi and when I ran the first couple of purges, the pressure gauge shot way back up and my SRS appeared to be leaking around the sightglass. Startled me to say the least. No leaks and no issues pressurizing it all the way up to 1.5 bar during fermentation, only when I went to drop the yeast.