[davestephans]

I have read the ideal cellar temperature is around 50˚F.  I don't have a dedicated fridge that I can put a controller on or a basement that holds temps in that range.  I've been keeping my "cellar" beers in my food fridge around 38˚F.  I have read that keeping them this cold will not allow them to age properly or at least at a reasonable rate.  Am I be better off storing these beers at room temp, 68˚-72˚F or keeping them in the fridge as I'm doing?  Thanks!

[a10t2]

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.