I make a cappachino stout(milk stout with coffee coming in at 10.75%) and I find it needs to age 6 months before its at it's peak flavor. My solution? Three months bulk, with three months carbing in the bottle. I drink this beer slow so it typically ages in the bottle for quite a bit, but I like taking my aging time and doing half it's aging in both bulk and bottle. Works for me.
Primary:Farmhouse Triple, Simcoe Session IPA, 100% Brett Brux IPA
Conditioning: Willamette English Pale Ale