OK, I have put my hand up for 3 months (though I think it is four months really. . .)
A beer to be aged needs some considerable alkyhole, and incredible hop additions to ward off infections etc. don't do this with a weenie 3.35 Mild, folks!
don't be afraid of massive hop additions, with age bitterness mellows and becomes flavoring compuunds
Hmmm I told a lie, my 12.1% spiced lager by design is now 14 months old
I am planning a brew this year will require 18-24 months ageing, and 600g hops in the boil!! A RIS is really best at 3 years of age
JM