Ok, I know the answer to this varies a lot, so I'm going to restrict the question to one style - a generic pale ale (with a mainstream yeast, like Notty or US05/S04)
I ask because I made a pale ale (and a light one - OG under 1.040), and after 4 weeks in the primary (I got lazy and decided to skip the secondary) I kegged it, and it still tasted a bit green. Is 4 weeks to (chilled) keg OK, or should I have given it more room temperature time?
I also found that a week in the kegerator improves the beer a lot (happened to my two latest batches). In fact, 4 days in the fridge, and the subtle "green beer" taste I mentioned was almost completely gone. Is cold conditioning supposed to alter the taste of the beer (since the yeast is dormant)? I've seen it being mentioned as improving the looks, but not the taste.