Cellar Temperature

Depends what you mean by "long term" but it is certainly not ideal. 50 to 60 would be better but with what you told us, you may just want to wait until you have the funds or a cooler basement.

 

A year isn't very long but that 70 degrees worries me.

 

I keep most of my beer in my brother's basement (I, like the Alamo, don't have a basement). The temp stays between 50 and 60 degrees. I store all my beer in cardboard cases like the ones that 750ml bottles come in or the ones you could get from the liquor store that held liter bottles. Some people like to have fancy displays but I don't really care for that and the boxes keep my beer in the dark where it should be. Things I consider in order of importance:
1. Minimal to no exposure to light...light is what causes skunking.
2. Temperature (ideally between 50 and 55 degrees)
3. Protection from breakage...can your beers be knocked over easily or damaged if there was something like a flood or water leak in your house?
4. Humidity should be moderate...too much and you will get mold and rusty caps, too little and you get dry corks.
5. I store most of my beer upright with corked gueuze and lambics being the exception.

This is a very simplified breakdown and hardcore hoarders will have much to add to this list. Just remember, only a very, very small percentage of beer will benefit from aging. Also, even though I may enjoy a 10 year old barleywine or gueuze, you may prefer them fresh or with less age. Good luck with everything and check out the Beer101 tab on this site for more details.

 

I have aged at 65-70 when I had them in a box in a corner. Now I have a proper wine cellar at 55 degrees. I did a side by side with a blackout stout that were aged in both spots and did a blind taste. The results were identical. No difference. Long term I don't know. A year with minimal temp fluctuations and no light you will be fine. What are you aging?

 

I have a similar issue. I live in a Manhattan Apt without central air. I keep some items in the fridge, stuff I'm really worried about, but space is limited. The rest stay in a large, dark pantry cabinet and it's usually about 68-72 degrees. The trouble will come this summer when the kitchen bakes in the sun for 4 hours a day. I'm worried about what's in there. I'm sure some of the stouts can hold up, but I'm more worried about things like Parabola, Norma, Matilda, ect. I'm going to have to look for a small, reaasonably price wine cooler to store that stuff.....otherwise I'll be boxing it up and putting it in my parents basement for 4 months.....but how will I look at it daily!!!???

 

Which DIPAs