If you bottle condition the beer the yeast need a warm environment to metabolize the yeast and create CO2, thus carbonating the beer. If you place the beers into the fridge directly after adding the sugar and bottling the yeast will go dormant and not produce CO2 and thus you will end up with flat beer. Their is enough yeast in suspension to bottle condition the beer. No need to add more. Summarized How to Brew page 112-115.

Yup, what hoser said. Some beers may take longer than two weeks to bottle condition, some may take less. It is dependent on many factors... yeast age and health, ABV of the beer, temperature (that's a big one), etc, etc, etc. I usually will pop a 12 oz bottle in the fridge each week to chill down and test to see where it's at. If all the other beer is kept under the same conditions, it will give me a good measure of how far along the beer is towards being carbonated. Some styles it may be appropriate to store them for a long time as it will develop the flavor and character of the beer through a series of subtle changes over months or even years.

Ah, one big happy family!

Thanks. So would it be a good idea to keep couple bottles conditioning for couple months after I let it sit at room temp for couple weeks just to see if flavor improves?

So I bottled my first beer. Hope it turns out good.
Now I know you suggest to wait for it but I'm very eager to brew some more. So what would be good style to brew that will be farly easy. I have pretty good (3 degrees) control over my mash temps but my fermentation temps could only be higher range 67-70. I can try using ice chest and some iced water.
So for styles I was looking at Baltic Porter.

How did the beer taste out of the fermenter?

A porter is a very good style to do for your second batch. With your fermentation temps, I would suggest going with a clean ale yeast (Cal Ale/Chico/US-05 dry) and probably brew to the lower side of the style. It might not be a bad idea to go for a brown porter because you would probably be passable with a normal pitch of yeast. Porters pretty much start out at 1.045ish for a brown, 1.055ish for a robust and 1.070ish for a baltic. The baltic also uses a lager yeast. Anything up to 1.050 or so and you will be alright with a single package of ale yeast.

It tasted pretty good also a bit too bitter for me, but I have some ipa loving friends that will appreciate it. I'll look up some recipes for baltic porter. I think original recipe calls for ale yeast.

Baltic Porter does best with a cool fermentation, ale yeast or not. Might I suggest a Southern English Brown or a Brown Porter, both of which can stand a little more yeast character but are along similar lines (but much lower alcohol)? This will also help with your impatience, as they will be ready to bottle in as little as 7-10 days (though I suggest waiting 14). Baltic Porters tend to do best with a little more time.