Bottle Conditioning Temp

[Pleepleus]

On Friday I bottled an Alt that had been lagering in the secondary at about 45 degrees for 3 weeks. Without really thinking about it I just put my bottles back in the cooler at the same temp and without any additional yeast. I understand if I have under-carbonation issues that raising the temp might help, but I'm curious - does one typically bottle condition at the same temp you lager at or do you raise the temp? 

At some point I'm going to get a legging system and will have a different set of questions. Anybody looking to have some software/web development work done I could do on the side?

[brewinhard]

Once you got your beer bottled you will want to leave it temps around 65-75 degrees for about 2 wks. before chilling them down for drinking or storing. This will allow the yeast to wake up and carbonate the beer by feeding on the priming sugar creating dissolved carbon dioxide. IF you notice that your beers are still not carbonated even after a few weeks at this warmer temps you might want to consider adding a packet of rehydrated yeast to your bottling bucket along with your priming sugar especially if you lagered your beer and much of the yeast dropped out of suspension.