Bottle Carbing Temperature?

[The_Glue]

I bottled a 1.060 beer after two weeks of fermentation, it was fast and healthy. (overpitched and rehydrated US05, 68F, yeast food etc.)

The wort smelled completely free of yeast character. No esters or anything just like i intended.

Now after 1 week (i know...) of bottle carbing it smelled estery. (like that us05 peachy, fruity, rotten fruity smell)

My room temps were around 72-75F during that time.

Should i try to bottle carb my bottles around the same temp i did the fermentation?
Or this is just more proof for the 3 weeks @ 70F mantra?

 

[bobeer]

more proof of 3 weeks at 70 degrees.

Essentially you're restarting fermentation in the bottle to create carbonation so there's going to be a lot of off flavors while the yeast are doing their thing. It'll mellow out in a few weeks.
Be sure to put them in the fridge for at least a day or so before you open one. The coldness will let the c02 absorb into the beer better.