I'm about ready to bottle my first batch. I kept my primary and secondary temps in the low to mid-sixties. Does it matter what temp it is after it is bottled?
Also, How fresh will beer stay when you keg?
Obviously you don't want to bake your beer, but keeping bottles warmish will speed up carbonation. Try low to mid 70s.
mid 70s is ideal until they are good and carbonated...then cellar temps (50 or so) is better for aging.