I recently bottled an Irish Red Ale and after 1 week of room temp carbonation, as an experiment I put half of the bottles in a fridge (approx 45deg) and half in the garage on the floor (exactly 60deg), each for another week.
After tasting them, my wife and I both agree that the bottles stored in the garage have a much more pronounced flavor, a much thicker/richer head. The fridge bottles have less of a head and you really have to chug it into the glass to get a head at all, and the bubbles are noticeably smaller but it has less of a bitter aftertaste.
Does this make sense? Can anyone explain why this is?