1st hand experience with 60* F basement?

No, that's not all I can come up with. It was the most succinct way of responding directly to the 'question', all things considered.

 

Yeah I see what you're saying, but it's just backwards - dry corks are more permeable to oxygen, which accelerates aging.

So you're right in that humidity is important (because it affects cork dryness as I stated), but higher humidity doesn't accelerate the aging process. Higher humidity ensures the corks don't dry out, which is a good thing.

Corks are pretty variable in their oxygen permeability (for both wine and beer) so they key is to keep humidity at a reasonable level or wax-dip your bottles. I've done the wax dip thing for both corked bottles and regular capped bottles and it's pretty easy.

 

I think you bring up a good point. There are certain flavors and properties in beers that aren't affected by temperature and some that are. This might be why there is such a disagreement.