I am trying my first batch of lager with Munich malted barley cascade hops. I pitched the lager yeast at a relatively high temp around 25°C. I had oxigenated my wort as it cooled in the boil kettle with pure CO2. I left 40L fermenter in room temp 22°C overnight to let the fermentation start. I had very strong bubbling the next morning. At that point I placed my fermenter in a refrigerator and set temp at 12°C. After a week my bubbling seemed to end in the air lock. I lowered the temp to 5°C and let it rest for another week. My FG was 1.012 and 1.020 after priming.
I bottled and placed in fridge again about 17°C.
My question is: what temp should I keep for getting good CO2 after bottling? Should I have kept it in room temp about 22°C for a day or so before cooling? Beer tasted not too bad but little CO2 before I bottled.
Thanks for all potential answers.