As long as you took good sanitary precautions the aging part should be good at temps of 60F or lower is you plan to drink within a year (I prefer ~50F).
However, for the first 2-4 weeks, keep them in 65-75F so the yeasts can carbonate your hooch. Open one a week and test for carbonation. When it gets to where you want it, put them all in your colder storage area. Ideal would be 45-55F for me. If you are concerned about contamination, etc., after they carbonate store them in your refridge.
I think you would want to try to leave them at a 50F ish temp for at least a month or so (before refridge) for better bottle conditioning. Truthfully I don't know that for sure, that is a gut reaction. I think in a refridge would bee too cold to really let the hooch mellow as well as if it were just a tad warmer.
I always go minimum 3-4 months before I do anything. I try to wait 6 months. My aging is usually something like this (ferment 1 month ish (start at 70F for 3-4days to get the ferment rocking then back off to 63F over a week), rerack and then top off - continue ferment (about 1 more month at 63F); on month 3-4 if I bottle, they go into 50-55F storage, if not, I lower my temp to 55F over a week and continue bulk conditioning until 6 months, then bottle and store at 50~F). Not sure if this matters much, just how I do it and it has worked pretty well.
I think the most crucial part of aging happens in the first 3-4 months, after that it is refinment and colder temps are better for that. Again, that is the made up stuff in my head that I think. No real scientific proof or reason, just gut feeling (emphasis on "mad" scientist).