Originally Posted by ShinyBuddha
It's you're already bottled you're beer, taking it out will do nothing except make it warm. Any gravity change to your batch will only happen in the primary while you still have a lot of yeast available.
This isn't quite true. There are a lot of complex chemical reactions going on in beer and if it is bottled and chilled these reactions will still continue but at a much slower pace, perhaps months instead of days. My beers are never chilled until I'm sure they are matured. Stored at room temperature they do just fine, maturing at their own pace. I may chill one or 3 to sample to see if the maturity is where i expect.
The exception to the above is beer that is dry hopped. That is a balancing act as the beer matures at its normal pace but the hop aroma begins to fade fairly quickly, nearly disappearing in afew short months.