Bottle Conditioning a Lager - temp?

I should probably let some of the more knowledgeable guys speak to this, but since nobody has responded yet... I have heard it's OK to bottle condition lagers in the '60s. I force carb mine, so I'm not speaking from experience, but I think there a couple factors at work that make this OK: you're already past the reproductive phase of the yeast cycle where temp is most critical, and the volume of sugar is quite small relative to the total, so this is a situation where the small amount of byproducts created will quickly be cleaned up by the yeast. Pretty sure, anyway. Probably someone else will weigh in.

 

Bottle Conditioning Lagers at room temperature is OK. No ‘off-flavors’ will be produced. I bottle condition all of my lagers at room temperature.

Cheers!