I have wondered what tempature is best to age and mature a beer. After carbonation is complete, do flavors in the beer mature and meld faster or better at different tempatures?
My impression is the beer matures or evolves faster at higher temps (mid 60's to mid 70's). But lower temps may give a better end result and should also give a better shelf life. If you can go upper 40's to upper 50's, that's probably ideal for this.