If cellaring over winter in bottles, Id occasionally invert to re-suspend, I dont think I really needed to, but I enjoyed doing so, the yeast will chomp away at the sugars, albeit much more slowly at cellar temps even in winter, In my day I had over 300 longnecks and really didnt need to do the whole invert thing as by the time I got to that crate they had always invariably carbed up.
There is a difference between carbing up and conditioning of course and while bottles may indeed be carbed after a few weeks, this in no way means they are conditioned or at their best (or anywhere near it). I would think that (yeast health aside) after 2 weeks most, if not all the priming sugars would have been gobbled, certainly the bulk of them. OP is in Adelaide and its not as though its been bitterly cold there for the last few weeks.
The whole re-suspend your Coopers yeast is just marketing genius (despite the way I feel about Coopers Ive got to give them that)... way to make people think that the last bit of crud in a bottle somehow adds to their 'craft beer experience'
First brews (even up to the first 6 or so) are very hard to let age, I was most certainly guilty of this too, it's not the expectation when you first lay one down, hence I say, Patience is required and a learned skill that comes with time, you start to notice (well I did at least) that the last few bottles of a batch are always the best... which is a ******* of a thing that makes you do it all over again...
sadly, its the bloody same with kegs.. the last few glasses/pints/litre is always the frikkin tastiest...
