I bottle condition at room temp, too and then move to a fridge or the basement after they're carb'd. I'm guessing your weather in CT is pretty close to the temps we have in MI. So, yeah, not nearly as warm in Jan - Mar.
Interestingly (to me anyway), I recently pulled a beer that I'd just bottled 5 -6 days ago. Figured I was pulling it early, but wanted to check the carbonation. Wow, it was almost a gusher. There was a real pop when I opened the flip top and lots and lots of foam. Fearing contamination I tasted it and it seemed fine (for a room temp IPA). Next thought was too much sugar, so I got everything in the fridge. Opened a cooler bottle last night and the carbonation was perfect. I think the cause is definately the warmer temps in May (mid 70's this week). Carbonating quicker and higher pressure when the gas in the bottle is warm.