Conditioning time for beers?

Brewed a Belgium style Pale Ale. (My third brew) It was in the primary for 3 weeks and a week in the secondary. Just tested FG and its @ 1.008 so by the numbers its done.

Anyone have a good cheat sheet on conditioning time for different style beers? Still unsure which need more time to condition and which are good to go when done. I keg, so no bottling time.

Thanks.

Brews that I make in the 4-5% ABV range seem to peak after about 2-3 weeks.

Rule of thumb is higher gravity = more conditioning time. However, pitching rates and fermentation temperature can effect this as well.

Most important is to taste it, it may taste good as is but will usually get better with age. Not entirely true though because hop bitterness and arome tend to mellow over time. If you like hoppy bitter beer such as IPA ect.. You may like it better a bit younger than a stout or on the opposite spectrum - a barleywine.