I was curious about whether I should be storing my ales at room temp or in the fridge post carbonation. I feel like this will yield different results depending on style, but I recently brewed an ESB and put 3 in the fridge about 3 weeks post bottle priming and let the rest sit at room temp. After about 3 weeks I chilled one of the room temp ones for a couple days and did a side by side. WOW, two DIFFERENT beers. The refrigerated one still had a bit, albeit small amount of green flavor. Still quite good. But the room temp had bloomed into a really great beer. It had a bigger more complex malt flavor, better head retention, and was overall a more flavorful beer than the other. The refrigerated one was good, but was a bit one dimensional and sort of bland. I'm seeing that the delicate balance that is brewing extends beyond the brewing process into cellaring. I'm going to be taking a lot more tasting notes from now on. I was curious if anyone else has any personal experiences regarding how their beer develops over time.