Stout / Barleywine / Strong Ale Cellaring

I usually have mine at ~60-65 degrees. The main point is to keep the temp consistent and avoid light.

 

The answer to this is always to hold the beer at a consistent temp somewhere in the ballpark of 45-65 (the middle of that range being the most ideal). Your beers are going to be perfectly fine at 70-75 for at least 6 months but I wouldn't count on fantastic long term results, especially if the beers have adjuncts or are barrel aged.

 

Is 70 - 75 too warm, no. Is it ideal, no. The beer will age faster in warmer temps. I used to store my beers in the closet and would notice significant change after one year.

 

Check this out: http://www.beeradvocate.com/community/forums/cellaring-aging-beer.41/

 

That's basically room temperature. So basically the same as a beer sitting on the shelf at a store.