Homebrewed beers go through a maturing process. That process is a combination of chemical and biological action which works better at higher temperatures. Refrigerating the beer will either slow or stop this maturing.
Not all beers need much maturing so you can decide what beer you have and make adjustments to fit your particular beer. Light color beers with low alcohol don't need much time. Make yourself a session wheat ale and by the time it is carbonated it should be ready to drink. Make a dark beer with high alcoholic content and then wait a couple years for the flavor to peak. Usually your beers will fall somewhere in between these extremes. Your tastes and the tastes of your friends will be different too so choose how long to let your beer mature. I have my bottles of beer sitting at room temp and find that those that are dry hopped lose their aroma in about 3 months. To me, my robust porter wasn't robust until about 3 to 4 months.
If you have a lot of bottles in the fridge, you might want to move some of them out to let them mature. I usually only refrigerate the amount I expect to drink within a week. That week in refrigeration will allow the proteins that cause chill haze to clump up and settle out.
