once tapped, a keg will sit in the kegerator for 4 or 5 weeks before running dry, so part of that beer will be aged an extra month or so.
That's what I'm talking about... I'll tap a keg of Belgian "Inspired" Pale Ale, or an English Brown or Pale Ale after 3 or 4 weeks of conditioning and it'll be good, but a little young. The last glass out of the tap is always the best one.
I want to be able to estimate when it's gonna be closer to it's best so that I can brew around that and not (often) end up in the situation where I am tapiing it early 'cause I'm thirsty.
I appreciate these "guidelines" and they make sense, but for the most part it's sounding like trial and error....?