BeerBorg

A question about temperature after bottling.

Does the temperature affect the level of carbonation or how fast the yeast works? I live in a warm, dry climate and it's tough to keep it cool. Been using blue ice and a towel to keep it in the mid 70s. Room temp in my house is about 80 degrees this time of year (110 outside).

Thanks for any advice.

Warmer, faster. Colder, slower.

80 is fine, but I wouldn't go much past that.

I like to carb and condition at about the same temp I ferment at, But warmer never seems to hurt
at that stage. But as Rick said I don't think I'd like it to go a lot higher then where you are at........ It will be good. RDWHAHB

To build on what was said, 80 is fine to carb at. Only time 80 isn't good is typically the first 3-4 days of primary fermentation, unless your brewing s specific style that requires a high fermentation temp.

It will be fine to sit there at that temp until you are ready to drink.

In the FWIW department, the room I use to bottle condition stays in the low 80's(right now it 83f in here). I haven't noticed any different flavors between winter and summer in my "house brews".

In my early days of brewing I fermented in the upper 70s and carbed in the low 80's and only once had bottle bombs. But that once is quite memorable.