Originally Posted by smithabusa
I just have it in my basement at 65-66 ish, that okay?
It would be better if you could control the fermentation exactly, but it will do. If you continue in the hobby, consider investing in a temperature controlled fermentation chamber. I built mine out of a chest freezer I found at a Sears scratch and dent outlet and hooked it up to an external temperature controller that can dial in the temperature of the freezer to within a quarter degree.
I wouldn't worry about your basement temps unless it starts to get too cold down there (below 60 f). I'd worry more about the beer fermenting on the warm side, as the wort temperature rises as the yeasts do their thing.
Now, as far as aging is concerned.....
I've found that with a decent tripel, that yes they do change with age but I don't find them drinkable much over a year in the bottle. About two months out from bottling, I find mine is just about perfect and it remains great for another four months. After that, it starts to fade.
I still have half a case of my 2010 Sweet Melissa tripel in my clothes closet. I haven't cracked one open in about six months but at last taste it was tasting more like a Belgian mead than a tripel.