Towards the end of fermentation it isn't as damaging, if at all. I don't think it would make it caramelly, that's more recipe related, thin could be dry, it is likely very dry at this point. Nice carbonation helps this.
As for lifespan, with a high alcohol beer I don't think that's so much an issue, unless stored at that temp for long periods.
Give a man a beer, waste an hour. Teach a man to brew, and waste a lifetime! Bill Owen quote
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