Correct process for bottle conditioning & storing???

[spin]

I have tried to find this out for a while but can't find anything. I hope this question isn't too silly but here goes anyway...

Whenever I bottle condition my beers I put them in a crate and leave them for 1 week to carbonate (in the same location/temperature as the intitial fermentation).
After the first week I understand that you have to leave them for a second week for the CO2 to settle into the beer and the yeast to clean up any byproducts that it creates when it ferments out the priming sugar.

My question really is, when I leave the beers to condition for a longer time, say up to 4 months as is the case for the Coopers Sparkling Ale I have conditioning at the moment. Is it best to keep the beers in the fridge after the first 2 weeks in the bottle? Once the little yeasties have done their carbonating and cleaned up after themselves.
The CSA that is conditioning is very malty and I have to condition it for the flavours to mellow out. I assume that this has nothing to do with the yeast, so the lower fridge temperature shouldn't matter. I can imagine leaving the beers in the fridge for a long time will help them to clear, reduce chill haze etc.
:wha:

 

[tubby_shaw]

If I was intending to store beer for an extended period I would leave them for a minimum of two weeks at 18 to 20 C to condition, I would probably leave them for three weeks :)
Then yes I would store them in the cool :thumb:
If the beers were intended to be served chilled then yes a period of "lagering" in the fridge will enable any chill haze to form and precipitate out of solution :thumb: This will ensure that your beer can be served cold and clear

 

[spin]

Thanks mate. Much appreciated.