Aging out bitterness - Warm or Cold

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Douglefish

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Everyone talks about how bitterness drops out over time. I most certainly have seen this, or it at least mellows. I don't understand what exactly is happening, is the bitterness actually settling out of solution like yeast or is it chemically mellowing over time.

Anyway, to speed up this reaction should I age my beer warm or cold?

Maybe it doesn't matter?
 
Warmer will work very well. I once accidentally cut the volumes in half of a APA which then became an IPA. and with double the amounts of simcoe+amarillo this thing was a grapefruit bomb. after 3 months it began to mellow and as always the last bottle was the best bottle.
 
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