Bottle conditioning ESBs take forever!!

[klamz]

Riddle me this,

Why does it take my ESB's over 3 months in the bottles to peak enough where it actually tastes just as good as commercial examples. After a month in the bottles they are carbonated but that Maris Otter base malt flavor is non existence until 3-4 months. If you ever had fuller's ESB or London pride that nutty malty rich character takes forever to develop me. It seems like these commercial guys can pull this flavor off within 1 month. I just don't get it. I tried a few ESB recipes and I cant get the maturation process to speed up. I really dont enjoy a good ESB until that malt character is in your face and i dont want to wait that long!!!!! LOL

Any suggestions on process or recipe formulation that may shorten the conditioning stage?

Most of my recipes are 90% Maris Otter malt and a dash of crystal. and I used Wyeast 1968 and London Ale III 1318

 

[shoreman]

Are you using too many hops or to much aa%?

 

[klamz]

Hmmmmm. I used Target 9.5AA for bittering and and maybe 2oz for flavor and aroma of Northdown at 8.5AA Can you explain AA and why it would slow the conditioning process?

 

[shoreman]

Try using a lower aa hop like kent goldings - the high aa hops may be hindering the malty marris otter - thus you are only getting that flavor when the hops have subsided.