What's the best temp for bottle conditioning / carbonation?
 

My first batch has been fermenting for over 2 weeks now...I'm probably going to bottle on Monday...I might wait until Wednesday to give it a solid 3 weeks. I'm just curious what the best temp for bottle conditioning is? I have a fermentation chamber with a Johnson A419 temp control, so I figured I'd just set it a bit warmer and fill it with my freshly bottled beer. My apartment does get very hot in the summer, so it might be a better solution than just stacking it up in the corner.

Mid-70s works best for me, but it's really not something you need to worry about too much.
I did an experiment where I stored some (already carbonated) beer in their bottles in my car for two weeks, where temperatures would have exceeded 120 degrees during the day - there were subtle differences between these samples and the controls (mostly with hop-forward beers), but they tasted just fine. As long as you don't carbonate them too cold, you can store them cold, cool or warm, and they'll be just fine. Homebrewed beer is a pretty stable product (at least most styles are).

room temp is great.

Even if room temp is 85F?

Yes. After 2 weeks, you can return the carbed bottles to a cold room is you so wish, and pop them in the fridge whenever you need to sample your product.

They may carb faster.

would it make sense to bottle condition at same temps of fermenting... low 60s?

I normally do that, I just leave the bottles in my closet for 3 weeks, it works great for me.

They may just take longer to carb up at lower temps.

I was under the impression carbonation is achieved by the yeast eating the sugars, and converting to CO2. I also thought high temps (over 80) kills off yeast. and colder temps retards the process.