BMBFed aging

So I kegged and force carbed a 3 week old wheat ale and it's still kinda harsh. Which I expected. I just filled a few bottles to send into a local competition and got to wondering if the bottles would "mature" at the same rate as the keg. I did secondary this beer for about a week so alot of yeast fell out of solution. My hope is that they won't stay the same flavor profile in 3 weeks when the beer is judged and will mellow out some.

The should condition, but I've noticed that beers condition faster in bulk than they do in bottles. Just my observation.