Conditioning Beer…How? What temperature? Procedure?

[USMCEng1361]

I just brewed my first NEIPA. The beer is suffering from severe hop burn. I have “heard” through various forums that the hop burn will age out provided I condition the beer correctly, and/or age it.
I do not have temperature control.
Although, I am confident that I do not have oxygen contamination…will cold crashing the beer interfere with conditioning if I condition at room temperature?
I have heard that I should condition the beer at room temperature so that the yeast can clean up their mess.
I have no worries whatsoever about diacetyl. I am also not worried about the beer being phenolic.
Will my beer ever recover, or should I feed it to the drain?

I would love to no more about conditioning beer in general. I don’t care about the carbonation aspect as I have kegs and prefer to force-carbonate.
Cheers.

 

[HM-2]

A lot will depend on your process earlier in the brew.

Broadly speaking there are two approaches: you can either condition at or near ambient temperature, or you can condition at serving temp. In both cases around a week will probably be fine to clear up most or all of the hop burn.

Under both conditions, you probably to do so under CO2 pressure roughly equivalent to your serving pressure.

If you keep it warmer, there's good chance you'll get some refermentation as the residual yeast chows down on some of the hop compounds. Letting that process ride out fully is really important otherwise you're liable to get some diacetyl.


I normally default to just sticking it in my kegerator at serving temperature and pressure and trying it every couple of days to check how the mellowing out is going.

 

[HM-2]

Forum bug double post

 

[USMCEng1361]

A lot will depend on your process earlier in the brew.

Broadly speaking there are two approaches: you can either condition at or near ambient temperature, or you can condition at serving temp. In both cases around a week will probably be fine to clear up most or all of the hop burn.

Under both conditions, you probably to do so under CO2 pressure roughly equivalent to your serving pressure.

If you keep it warmer, there's good chance you'll get some refermentation as the residual yeast chows down on some of the hop compounds. Letting that process ride out fully is really important otherwise you're liable to get some diacetyl.


I normally default to just sticking it in my kegerator at serving temperature and pressure and trying it every couple of days to check how the mellowing out is going.

Thank you so much for the suggestions. I really appreciate the advice.

 

[homebeerbrewer]

If you leave it at room temp while on CO2 pressure, you'll either need longer time, or higher pressure to carbonate fully. Colder temps allow the CO2 to go into solution easier. I know you said you're not worried about carbonation, but that is a part of conditioning. As far as the hop burn, I agree that it should be gone in about a week.

So, my advice: Chill it to serving temp, set the CO2 pressure at serving pressure, wait a week, then enjoy.