Speedy Conditioning

[eskimobob]

Couldn't decide if this was the right place to post this one so feel free to move it if there is somewhere better...

I've recently brewed another honey beer (which I've named BuzzBee) and a bitter (named TwoFaced). I have brewed them both before (or at least similar recipes) however I increased the quantity of hops in both beers this time and I now have a dilema...

The BuzzBee has been in the Cornie keg for about 2 weeks and the TwoFaced for about one week. They both have quite a hop bite to them and and not that pleasant at the moment. I am hoping this will mellow as the brews mature but I would like to ensure that happens as quickly as possible because I am taking them to a birthday party in 3 weeks.

I was surprised to find the BuzzBee attenuated down to 1007 from 1048 whereas it usually stops around 1014 so this might have something to do with it as there is less sweetness than usual to balance the bitterness. It could also have been that the honey I used this time was more fermentable. The TwoFaced went down to 1010 from 1043.

I generally use no finings and I do not prime the cornies as I dispense with CO2. The beer is lovely and bright which is great. Normally I would just wait for them to come into condition and then drink them but does anyone have any opinion as to whether they are likely to condition (mellow) more quickly if kept warm or cool? I could try carbonating them a little and see if that helps too as that definitely changes the taste a bit...

[moorsd]

Never really experimented with conditioning/maturing times before, however I would take an educated guess and say cold is better than warm!

Only reason I say this is due to the process of "lagering" where temps go down to 0-1oc, and that certainly does the trick with a lager!

[tubby_shaw]

Never really experimented with conditioning/maturing times before, however I would take an educated guess and say cold is better than warm!

Only reason I say this is due to the process of "lagering" where temps go down to 0-1oc, and that certainly does the trick with a lager!

As lager as a verb in German means "to store" and even cheap and nasty commercial lagers get 2 to 3 weeks to "lager" I think that time is the major factor in lager maturation as well
As far as I understand maturation, isn't it a reaction between the tannins, alpha acids, sugars etc that cause the smoother flavours to develop
If so don't chemical reactions occur faster with the addition of a little extra energy in the form of heat
Any organic chemists on the board that can comment

[ColinKeb]

the bitterness should lose its bite after 3 weeks, it depends on the ingredients, you can always serve it cool as that will help.

[eskimobob]

If so don't chemical reactions occur faster with the addition of a little extra energy in the form of heat

Well that sounds reasonable. Providing of course it is a chemical reaction that causes the change Can't think how else the taste could change but then chemistry was never my strong point at school

[eskimobob]

Just an update on this... The BuzzBee mellowed nicely and is now very drinkable (well, it was very drinkable ) - the TwoFaced is still a bit bitter for my taste and it looks like it might stay that way.

I ended up only taking the EB Stout and BuzzBee to the party weekend and they both went down well so pleased overall

[SteveD]

[quote="eskimobob"] the TwoFaced is still a bit bitter for my taste and it looks like it might stay that way.
/quote]

Not is you keep it, it won't, provided there's enough strength for it to take extended maturation.