I'm sure you are going to get a lot of absolutely
positive responses on this, but consider these
1) Budweiser makes its beer in 28 days.
2) BMC filters out the yeast, so there can't
be any big advantage to having the yeast in there
for a long time, at least for their style of beer.
3) Those breweries that don't filter the yeast
at least add a fining agent to get rid of most of
4) Genuine cask conditioned ales are intended to
be served 10 days to 2 weeks after pitching. After
that air gets in the cask and stales them.
The truth is, for every original gravity, combination
of ingredients and yeast, there is going to be some
optimum time for aging after which the beer does not
improve. Think of several forces acting to improve
flavor over time: the graph of flavor goodness goes
up. But simultaneously, there are forces deteriorating
your beer, and the graph of flavor goodness goes down.
At some point at the intersection of the two curves
there is a sweet spot, and what that spot is you
are going to have to determine for your particular
brew. And if you change *anything*, *everything*