So I'm brewing several big beers in the next week or so, all of which will benefit (I'm sure) from extended aging. All are ales; a Midas Touch clone (already bottled and carbonating for about a week and a half, 9% ABV) an Imperial Stout (brewing it tonight, 11ish% ABV) and a mondo barley wine-esque ale. (aiming to brew it this week, 14-16% ABV)
What are the best aging temps and times for big beers like this? Should they, at least the ones I've put in champagne bottles and corked, be stored like wines? (on they're side with a slightly downward angle to prevent cork drying) How about the capped bottles? Should it be done at room, cellar or fridge temps? Is the aging time simply "the longer the better," or are there more specific guidelines to follow?