Conditioning and Aging Questions

[Bigarcherynut]

After some time off from brewing to get my E-Kettle and water issues figured out I have successfully brewed 4 batches. A Tallgrass Buffalo Sweat Stout clone, a Founders Breakfast Stout clone, a Milk Stout and a Nut Brown Ale. Now I have all four bottled and in my frig at 70 degrees. With the exception of the Breakfast Stout that came in at about 8.8 ABV all are normal and feel they should carb up within 2-3 weeks. Not sure about the Breakfast Stout. After they carb up, should I leave them at 70 degrees to age them prior to drinking or chill all of them and drink them when I feel they're are aged enough? Not sure how to age them.

Many that have brewed the Breakfast Stout are letting them age up to 6 months. Is that at 70 degrees or chilled after carbing up?

Thanks for your input.

 

[RPh_Guy]

I've never come across any source that suggests aging at room temp.
Everything I see suggests cellar temperature or refrigeration. The cooler temps help delay oxidation.

As one example: https://www.beeradvocate.com/beer/101/store/

Cheers