Carbing at room temp.

This may seem pretty obvious, but I had to ask anyway. I ferment my ales in my chest freezer in the low sixties to keep down on all of the undesirable flavors that come with too high of a fermentation temp (room temperature in my house right now is around 76 degrees).

Once I bottle, am I still at risk of getting some wacky flavors if I carbonate in a closet inside (no more room in the freezer)? I know that there's really not that much going on anymore. Thanks.

P.S. What does EAC stand for? I tried to search, but it won't accept three characters.

3 weeks @ 70+ degrees is the rule of thumb. As far as I know 76 will work just fine.

The off flavor problem is only a concern during the intiall stages of primary fermentation...not during bottle conditioning.

As to E A C go back and search with a space between each letter....I found plenty of info on it... don't do it as EAC, it won't work.