I brewed the following beer: http://www.tastybrew.com/newrcp/detail/832 with the problematic exception of having to use White Laps 550 (Belgian Ale) instead of the Abbey yeast that the recipe called for. The lhbs was out of it, and I didn't have time to wait to have it shipped because I wanted to get my brew in the fermenter before going on vacation. The lhbs was also out of the specific hops and specialty malts I needed, but I was able to get close approximations and don't think that they seriously affected the final product as much as the yeast change.
The result is a beer that is not nearly as fruity/estery as I hoped. It has a faint background of it, but it just doesn't taste as overtly Belgian as I wanted.
It spent ~6 weeks in primary (I underpitched the yeast and it took forever to finish) and has been in the bottle for around 2.5 weeks. If I age this out a few more weeks, is anymore fruityness going to come through, or should I just drink it all now?
My understanding is that conditioning tends to mellow flavors, so I'm worried that if I sit on this for a couple of weeks I'll lose what little Belgian flavor I have.