Best conditions for bottled conditioned beer

[BeerCheez]

I've just bottled some beer for Christmas (all grain bitter) and wondered if it was best to keep the beer warm at first to encourage the secondary fermentation of the priming sugar, and then cool it down, or keep it cellar cool throughout the whole process to help clear it more quickly? I wonder which way helps the beer condition best?
Cheers, BeerCheez

[Aleman]

I always follow the Warm for 5 days then into the cellar . . . I also fill a PET bottle and use that to gauge the development of condition . . . as the beer carbonates the PET bottle gets hard

[BeerCheez]

Forgive my ignorance, but what is a PET bottle?
BC

[Aleman]

Its the bottle Coke and other carbonated drinks are sold in . . . . You can get ginger beer and Dandelion and Burdock in Brown 250ml bottles, which are great for the purpose of checking for Carbonation

[BeerCheez]

Cheers for that Aleman! Is there any merit to a slow cool conditioning I wonder? I know that bread tastes better if left to prove in the cool for a couple of days rather than risen quickly.
BC

[Marts]

Definitely slow cool conditioning helps your beer. And away from sunlight if you are using clear bottles to avoid light strike.

Warm for a week or so to allow the yeast to do its job on carbonating the priming sugars, then the long painful wait as it matures into nectar This is the stage where you discover your personal level of inner will power