Originally Posted by homebrewer_99
You really need to plan and brew specialty brews out months ahead of their seasonal schedule. For example, Oktoberfest beers should be brewed in March, winter brews (depending on the amount of malt and/or spices used) could be brewed up to 9 months before to allow it time to mellow.
While I agree with this, don't let it dissuade you. I haven't brewed much, in fact, I just did my third batch, a pumkin partial mash kit today. I brewed my Oktoberfest, which I now realize isn't a real marzen Oktoberfest lager, but it was good. I brewed it, primary for a week, secondary for a week, bottled, and 5 days later I had a few, Not fully carbonated but damn good. I'll give them another week and put some in the fridge for consumption.
Ideally I'd like to give time to age for the best flavor possible, however, I started brewing in August, and just have been rushing to keep up for the seasons. While the brew may not be optimal, it's far better than any store-bought I'd had. So, if I keep it up, in a few months I'll hopefully be ahead of myself and allow a good amount of time for them to age.
So, in my opinion, for now just enjoy it and drink it when it tastes good. Build up your inventory and hopefully press forward in your brewing schedule eventually to allow ample time to age. Just have fun with it, don't look for optimum results right now.