If you're aging things in the sense that they're big beers that need a little extra time for the yeast to clean up, I'd go with room temperature to keep the yeast active. For general storage, I always keep things as cold as possible so any commercial beers I buy go in the kegerator at ~43°F.
Remember that as a rough rule, a month at room temperature is like two months at cellar temps or four months in the fridge.