As long as there isn't a huge amount of sediment in your bottles, that shouldn't be a major factor in aging. To a degree, less yeast is better, but you need enough to carb the beer over a reasonable time frame.
I know what the common guidelines are, but I've also seen a lot of variation in my own beers. I've had some 5%ers taste off after 6-8 months carbed and in the bottle, and others taste better after a year or more. In general, the bigger the beer, the more gracefully it ages, but there are many other factors.
I don't know that you're going to get anything specific that's going to actually be helpful to you. Experience is the best way to learn. Sanitation, storage temps, recipe, yeast, FG, racking and bottling processes, all these things and more play a role. I will say, though, that my beers tend to age better now than earlier in my brewing career. I suspect better brewing practices are involved, but have not hard evidence.