I can't argue with that
New brewers are quite anxious to make sure they have done things properly and most importantly, to taste the malts of their labors. The waiting to taste stage seems to be the most difficult. I'm still guilty of that one myself in a lot of cases. I have a beer that I bottled 3 weeks ago that I really want to taste this weekend, but I'm going to let it sit for a fourth week before I crack open a bottle. I bottled a Marzen back on February 8th that I haven't really dug into yet either. I have sampled it twice, but it's still conditioning and improving with time.
In my previous experiences, I'm sure I finished off a 5-gallon batch of beer more than once before it peaked. Hopefully I'm mature enough now to let it sit for a while and give it a chance to really peak before I dig in so much. I think a really good lesson is to brew more often so you always have a couple beers that are ready to go sitting around the house.