I hate it when people put the whole conversation in the subject box of emails. It shits me.
Depends on the beer but some go ok being primed for natural carbonation, most are better using force carbonation. Same goes for aging , some are better young some are better at different ages. Also depends on whether its a kit or full mash. All of this is dependent on your own tastes as well.
I'm brewing a partial chezch pilsner, so do I artificially carbonize and then age it at room temp, my room sits about 22degrees? Or do i put enough co2 just to expel the air out of the keg and then let it age flat?