Temperature after bottling

What is a good temperature to condition and carbonate my bottled brew. I bottled a NB Irish Red Ale 5 days ago. There doesn't appear to be any yeast sediment in the bottom of the bottles so I expect there is no carbonation yet. The temperature is 67 to 69 in my basement. I have the option of moving the bottles to an upstairs room at a temperature of 73-74 or near a Florida room where the temperature is 76+. Should I move the bottles or leave them alone?
Thanks in advance

Be patient... I've had brews that take 2-3 weeks to carb. I usually keep them at the same temp that I fermented at. Or if you want, increase by a few degrees or so. No worries. The beer gets better with time anyhow!

Marc.

If you move them to the warmer room they will ferment faster by several days compared to the lower temp room.