I think this answers my question. Essentially 1 week in keg at near 20 C for secondary fermentation, followed by 1 month in keg at say 55 - 60 F (my garage or unused spare bedroom bearing in mind it will be November)
rgds & thanks to calumscott .. Pig :)
The "OMG I really don't want to screw up my first brew" How To." author: calumscott
viewtopic.php?f=30&t=24822
"Another two waiting periods!
So, your beer is in a keg or bottles. It now needs to sit for a week or so somewhere
at fermentation temperature until the remaining yeast (clear beer still has millions of yeast cells per millilitre!) gets to work on that new sugar and produces more alcohol - this will add around 0.2% ABV to your beer - and CO2. The CO2 this time can't escape and so builds pressure and stays dissolved in the beer. FIZZ!
By the end of this period, your beer in your bottles should be crystal clear.
Take it somewhere cool and leave it alone for a good while. The general rule of thumb is, subtract FG from OG, multiply what's left by 700 and that gives you a rough idea of how many days your beer needs to wait in the cold to mellow out a bit. Darker styles will normally take longer, lighter styles maybe a bit less but again, your brewing logbook is a great way of keeping track of what you have to adjust for next time. It will just keep getting better and better over the course of months though, if you possibly can, leave it a full two months before you crack one."
