kinetics of isomerized alpha acid breakdown

[JBmadtown]

I am new to brewing, but in my readings I learned that during the boil alpha acids isomerize to give beer its bitterness. During conditioning those isomerized acids can break down decreasing the bitterness. Does anyone know if temperature affects the speed at which this occurs?

I made a NB cream ale extract that has been bottle conditioning at 60 - 65 F for almost 4 weeks. It is a little more bitter than I was expecting. Although I must admit it is my first time with this recipe and that just may be the way it is. I am an old biochem nerd and was curious about the above question.

 

[jkarp]

It's my understanding they don't significantly break down during conditioning, unless light struck (skunk!) What does happen is as solids drop out during conditioning, they will take some iso-alpha acids out of solution with them.