I'm doing my first Lager next weekend. I have a fermentation chamber and will dial it down th the temps appropriate to the yeast I select for 4 weeks initial fermentation. However, after bottling, I do not have the resources to bottle condition at those same temps. My conditioning closet is currently 77f, and my basement is 69, so 69F for 4 weeks bottle conditioning is the best I can do. Will the higher conditioning temps wake up the yeast and cause bottle bombs, or will the yeast consume all the availabel fermentables in the initial fermentation period just like an ale yeast does?