So I’ve been brewing like nuts on my newly built rig and am running out of fridge space. My beer fridge is full and I’ve 2 x 25l batches coming of the yeast this week and wanted to ask people’s opinion/ experience with bottle conditioning at ambient temps in Brisbane? It’s pretty bl00dy hot atm and my brew space (room under the house) is sitting at about 26 degrees at the hottest part of the day when it’s 30+ outside. I’ve always conditioned at fermentation temp but I’m out of space and planning to put another one down for New Years. Any problems letting the bottles carb at ambient temps for 2 weeks until there’s room in the fridge to chill and drink? On another note if I use pet bottles would it be better to squeeze all the oxygen out when bottling or just leave the usual space?