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[Clansgian AT wmconnect.com]

> By the way, upon both Internet and personal basement research I have  
> concluded that beer, some beer, especially high voltage beer, does in  
> fact not only keep, but improve with age.
> 

Beers brewed with bottom fermenting yeast and have very little residual carbs 
and proteins in the wort do seem to just keep improving.

Last time I malted some wheat (soft winter wheat which has a high starch to 
protein ratio) and made some pretty good wheat beer, but it was 
characteristically cloudy and I didn't expect it to keep well.   I didn't 
experiment, why 
take chances?

Small batch home brews ferment in less than six days and are ready to drink 
beginning three weeks after that.  I've found (when I mislay a few bottles) 
that one year or even two years is as good as six weeks.  Some beers will go 
down 
hill after that.  The clearer and lighter ones won't.  

I ran across a half gallon bottle of mead I made fifteen years ago and 
mislaid.  I may keep it a bit longer.  Probably mislay it again and come 
across it 
fifteen years from now.   </HTML>