I currently bottle all my beer as I do not have the means for kegging. I usually go 1-2 week primary, 1-2 week secondary, bottle --> 3 weeks at RT (76 F) to carb, but I often like to age much of the beer for several months, and I know it is usually best to do this under cold temperatures.
I have a refrigerator with a custom thermostat that I use primarily for keeping my ale fermentations in the 65 F range. My problem is: Since I have so many older beers, it's not practical to keep them all in my food fridge. If I kept them long-term in my fermentation fridge, which I raise from 38 F to 65 F for fermentation, is this is bad idea? To clarify, they would be going 38 to 65 to 38, etc...
I've been aging them at room temp, but the shelf life obviously is decreased at these higher temperatures, thus I'm looking into this. Any feedback?