Mr wizard's comments on a conditioning temp & time question:
"As you point out, storing beer in the basement or an underground cellar reduces the air temperature to the average earth temperature of the location of the cellar. In most parts of the world the average earth temperature is about 55 ºF (13 ºC). This impairs the speed of bottle conditioning, and for many ale strains is really too cold to get much carbonation at all.
This is why bottle-conditioned beers are typically stored in warm cellars controlled to a comfortable temperature of about 75 ºF (22 ºC). This is plenty warm for the yeasties to do their work in a reasonable time frame and is not so warm that the beer starts to prematurely age because of high storage temperature. This practice is relatively common in Europe and the United States among brewers who bottle-condition their beers. Duvel in Belgium, Sierra Nevada in California and New Belgium in Colorado are three breweries I know who have warm cellars. I know that at Sierra Nevada beer is held for about a week before being released for sale. "
I generally condition my bottles in the upper 60s.