Aged Oatmeal Stout

I am not sure if this is the place for this thread

I have an 7% oatmeal stout that I brewed last December and I saved a 5.5 gal keg over the Spring and Summer. I tasted it a while back just to see how it was doing and it was really wonderful with vanilla notes.

So anyway, I am itching to drink it and I have been cold crashing it for a while now and plan to transfer it into its final pouring keg (I am doing this just because it was super clear when I tasted it and I hate to shake up the yeast that has probably settled out over the course of eight months or so).

Anyway, the question is: when is the best, most traditional time to serve an aged stout?

I thought I would wait until Thanksgiving or Christmas - but I'm not sure I can wait that long. What are your thoughts?

I'm gonna go ahead and recommend any time , though stout at Thanksgiving sounds awfully tasty.

When the leaves are off the tree's and you can see your breath

I think any time is perfect for a Stout. Why wait for a special occasion?

I have been drinking stouts all year her in Florida. go ahead and tap that sucka