So I sampled my first stubby of "Caribbean Siesta" last night after only 2 weeks of bottle conditioning at 20°. Pretty happy with the outcome even though I'm not really a big fan of light flavored beers but it will do the job as a summer session beer.
I deviated from the recipe slightly, adding the remaining hops at the end of the boil instead of as a dry hop addition, which probably accounts for the lack of notable hop aroma, and I bulk primed (my first attempt, which was exciting) with turbinado sugar instead of whatever the priming drops are.
Despite the short conditioning time, I noted that the head (even though small), was made up of quite compact bubbles. I don't know if this is down to it being an "all malt" recipe, my previous two batches of brew have used adjuncts or "brew booster" type sugar and definitely didn't have such compact heads even after much longer conditioning.
So I've now made room in the fermentation fridge for my "Steam Beer" which I will be putting down tomorrow, already have my specialty grains steeping in the fridge as per the coopers method... Looking forward to it!