Originally Posted by TheJadedDog
Okay, so I know that the temperature is really important during fermentation (I'm sure my family will love it when I move the brew to the ACed bedroom in the summer), but what about the first few weeks after bottling? I read that the temp should be betwee 70-80 deg. but I'm not sure how I will manage that in the middle of the NE winter.
As a rule of thumb, just maintain the same temperature as your fermentation temperature. Higher temps may carbonate the beer a little faster, but you run the slight risk of introducing some off flavors by keeping temperatures that high. If I were to make any change in temperature during conditioning, I'd keep it a touch cooler (55-65) and let it go for least 3 weeks.
Of course, this whole thread leans toward ales. Lagers tend to prefer cooler temperatures throughout the fermenting and conditioning process.