So if i let my brew sit in secondary for about a month, does the aging process start there or does it still start after bottling??
In what respect are you asking? A month in the life of a home brew isn't much. I'm drinking a number of home brews that are over a year old and are still great. These wern't high ABV ones either.
On brewing hiatus until back problem resolved.
Drinking: Banana - Lavender Honey Melomel, Cherry Schwarzbock, Cranberry-Welches Wine, Hazelnut Sweet Stout, Moteuka Amber Ale, Three Goats Gruff Cyser, Smoked 70 Shilling Bottle Bombs.
Brewing/Drinking blog: http://beermonday.blogspot.com
I find aging in the secondary to have more of an effect than aging in the bottle. I made the same recipe twice and an extra couple weeks in the secondary seemed to make the beer good about a month sooner.
"Science + beer = good!"
One thing I'll add is that when I prime my bottles, I get a "young beer" flavor that lasts a week or two after it finishes carbing.
I totally agree with that grinning cat up there ^. Bulk aging seems to works better than individual bottles. I bulk age, bottle it and by the time it's carbonated it's ready to drink.