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.