Last fall, I started cellaring a few beers. I have a couple really nice stouts, some barleywine, and a keg of imperial stout I brewed at the beginning of September. Now that summer is upon us, I'm noticing my cellar temperature getting up to 65. I'm not sure how much further up it will go, but I'm wondering how much is acceptable. Does anyone have any advice? What's the upper threshold for cellar temp, and what are the risks?
Thanks in advance!