I had a quick question; as a general rule, I go 1 wk primary, 2 wks secondary, and 3 wks in bottle. Some brews have been ready after a week in bottle, others have seemed to need a little more time to mellow. When bottling (or kegging for that matter), how long do you keep the beer at the yeast's preferred temp before refrigeration? I have a basement that stays around 66-70 degrees and I've been keeping most of my finished product down there. Should I stick em in the fridge? How much of bottle conditioning and maturation is yeast dependent? Can you basically refrigerate after carbonation, or is there some residual yeast activity which participates in the maturation of the brew?