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Carbonation is just a secondary fermentation in the bottles so it does need to be around the same temp as the main fermentation. The yeast gobbles up the sugar you added and makes CO2 and a wee bit more alcohol then goes back to sleep. Allow 2 weeks for this stage then move the bottles somewhere cold to condition for a couple more weeks before cracking one open. IPAs can be drunk fresh after secondary fermentation has finished but I find they definitely benefit from conditioning for around 4-6 weeks.