No idea - if I leave it outside the fridge and it works, then it takes 10 days to 2 weeks or so, for me to get the main benefit re energy/concentration, instead of 3 weeks for fridge high-meat. For some reason, half of my experiments with high-meat left outside fail completely(they just dry up instead of blossoming into a fungoid, putrid mass), and onl c.10% of the high-meat I leave in the fridge fails. I think this has something to do with lack of humidity? No idea, really.

I made some high meat a few weeks ago outside the fridge (i was in a hurry)

I used heart and it turned green! it was the most disgusting high meat I've had. It was seriously rank! even thinking about it makes me feel ill. I ate about 100 grams and that took a lot of effort. It made me feel a little off but nothing bad.

I won't do it again for a while. I think 2 to 3 weeks in the fridge is the best of both worlds.

Okay, so it's only been a few days now and It already stinks to high heaven (I can smell it without opening the jar)
and there's this tan foam that's appeared all over the place.
Has your high-meat ever foamed? What is this?

"High-Meat"  doesn't have the same kind of effects as alcohol, though. While alcohol dulls the senses, "high-meat" actually heightens the senses and increases concentration etc, without the toxic effect that alcohol has. And the effect of "high-meat" is really to do with the bacteria in the high-meat, which stimulate the body into increasing the serotonin levels in the brain:-

http://www.medicalnewstoday.com/articles/66840.php


Granted, in small amounts alcohol also stimulates serotonin production, but, unlike "high-meat", in excess, alcohol actually reduces serotonin levels, thus increasing depression/lowering mood.

You are suggesting that the body will become high-meat resistant then? Has anybody who eats high meat on a regular basis noticed a building resistance and/or depression?