Carbing question

[Mojoman]

I've got a Cream Ale that's been fermenting at 65F in a Johnson controlled freezer for almost 2 weeks. The recipe just says to bottle with priming sugar. My question is, do I bottle and then carb at the same 65F temp, or at room temp which would be about 70-74F??
Thanks

 

[Revvy]

I find it's easier just to let my beer rise to room temp before I prime it. That means I don't need to fiddle with any special sugar calculations based on beer temp and amount of co2 in suspension.

 

[Mojoman]

I find it's easier just to let my beer rise to room temp before I prime it. That means I don't need to fiddle with any special sugar calculations based on beer temp and amount of co2 in suspension.

So I would let it come up to room temp, prime, bottle & cap and then let it carb at room temp, correct?

 

[Revvy]

So I would let it come up to room temp, prime, bottle & cap and then let it carb at room temp, correct?

yes

 

[Mojoman]

Thanks!