Just wondering there are any issues with bottle conditioning a lager at room temps (or higher) after taking such careful steps to keep it cold for so long. I usually bottle condition about 1/4 of my batch at around 75 degrees to speed things up a bit and let the rest of the batch sit in the basement at around 60.
I’ve bottle conditioned lagers at around 70-72 with no ill effects. The vast majority of ester formation occurs during yeast reproduction, and the amount of reproduction that will occur inside a bottle is just about none.
I won a bronze for a Marzen that I bottle-conditioned this way, and the judges didn’t note any off flavors.