I just checked the reference (Warner), and the recommendation is to secondary ferment at 4-8 C for 3-5 weeks.
As has been mentioned before, you can bottle direct from primary, but bulk priming will stir up the yeast. However, for the quickest, most convenient result, you can rack the beer off the yeast cake (in primary) into a pre-bulk-primed bottling bucket and bottle immediately.
First time around, you might not notice the difference of the cold conditioning anyway. Just get the beer into your belly as soon as you can, and worry about the finesse for the later batches.
If you're happy to make beer that way, keep doing it. I was happy enough with the results for quite some time. It was only after I started to enter competitions that I decided that they didn't like too much yeast in the beer. I still don't mind a yeasty wheatie, but now I know that it tastes better if it looks more like a classic weizen.
For your first brews, I would not get caught caught up in any thing other than basic sanitation and ferment temp (and only then if using a liquid yeast). Walk, don't run, and be happy to improve along the way.
I started out with W3056 and it makes a nice weizen. I had heard that W3068 was a bugger to work with, so I waited until I had more brewing experience.
Remember, homebrewing should be fun! Testify! :beerbang:
Apologies if I've included too much detail for novice brewers. Sometimes I just can't help myself.
Seth out
