From keg to bottles-- Temperatures

[Vintage63]

I am planning to keg in the next week or so and will want to bottle a few for competition.

If I bottle cold (38F) and then the beer warms to room temp, will the carbonation, flavor or any other characteristics be affected?

In other words, can it go from cold to warm to cold and be okay?

 

[djevans3]

I'd be interested to hear a response on this. I have a full keg of a Nut Brown Ale that has been chilling/carbing up at 12psi for a week now, but I'd like to pull it out and let it sit at room temp so I can use the space to cold crash a carboy full of IPA. I don't want to impart off flavors or cause malice to the brown ale by letting it rewarm after being carbonated.

Thoughts???