This may be a question more suited to the "General Beer Discussion" forum (or somewhere else, Mod's just let me know), but I'm wondering:
Does your beer taste better at cellar/basement/cool temperatures than it does after it's been in the fridge for a while?
I've done about a dozen extract brews so far (brewing since August '12) but I've noticed that if I crack one open straight out of the basement (ambient area temp 64ish) my beers are not only clearer (that's a chill-haze thing), but they also have far more character, aroma, taste, and better head retention as opposed to the same beer being refrigerated for a few days or weeks.
Has anyone else experienced this? Why would this be, and are there steps I can take to improve this?
Next up: Imperial Pale Ale
Bottled: Nae Foolish Wee Heavy, Devil's Milk barley wine
Drinking: Oatmeal Stout, Sandy Wheat, White House Honey Ale, Ex-Pat 1800 English IPA, Pumpkin Spice Porter, India Black Ale, Belgian Honey Wit