Botting conditioning temps

I understand the general rule is to bottle condition in temps around 70. This time of year (Winter) my house gets pretty cool at night as I lower the heat down to 62 while I sleep and while I'm at work all day. I keep it around 68 in the evening/after work and on weekends.

That was probably too much explanation for my question, but anyway; does bottle conditioning at 70 affect the flavor of the beer or is it primarily just to carb the beer up properly? I haven't had any carbonation issues at these temps so I am just curious if they would theoretically taste better conditioning at warmer temps.

Thanks.

Cooler is fine, but it will generally take longer. If you're happy with the speed you're carbing in the 60s, no reason to change anything.

Yep, in my experience it just takes a bit more time when it is cooler. My Belgian Golden Strong and Wee Heavy had to be brought out of the basement since they were carbing so slowly (2 months with barely any carbonation), a month at ~68 degrees upstairs and they were carbed up. My basement sits at about 60 degrees this time of year and most beers have been carbing up in 3 weeks.

Cool, thanks for the responses.

Seems your question about the effect of a higher degree conditioning wasnt really answered. I would think if it did make a difference in the taste it would be small because of the small amount of priming sugar as opposed to a full on primary ferment. I used the same ideals to pitch my yeast at a higher temp my first brews because i wanted to get the yeast really going, and it did.The problem was the outcome of pitching at a higher temp.The esters.
Ive actually raised the temp higher before botteling and used warm priming sugar water to get it up like 6 more degrees to get them a head start on the priming sugar.hopefully this will work out good,and is a good idea.