I made the mistake of not following up on instructions so when I bottled my 5 gallon batch of pale ale, I stored it in my laundry closet for the first 36 hours. The laundry closet has been at about 50 degrees during this span. Then I re-read the directions and saw that it should be in a room temperature dark place, not a cool dark place.
I have since moved to my bedroom closet which will be 68-70 degrees.
How much damage have I done? Will it still carbonate - in other words will the yeast come back from that chilly state and feed on that priming sugar?
Thanks