I thought about posting this in the homebrewing forum, but I think it works better here. Do you think that beer cellars/ages better when it is "on lees," basically bottle carbonated with yeast sediment in the bottle? Or is it better when it is force carbonated and bottled with little/no sediment in the bottle? I'm asking for a homebrewing reason -- I'm planning on making a RIS and am trying to decide if I should bottle carbonate, or force carb in kegs and then bottle with my beer gun. I think the question is better posed here where people can post about their experiences cellering both commercial beer and homebrew, and also talk about their favorite beers to age, how they are packaged, and if they think the packaging affects how well they age.