Ok, and this one, what exactly is the verdict? Should I bottle when the FG is reached or let it sit at least one month like I have been doing, what's the best advice ?.........
As homebrewdad says above, most opinions, mine included, are just going to be anecdotal fodder. I arrived at my own conclusions by repeatedly brewing beer after beer and seeing what worked for me. I think everyone should be doing the same.
Many brewers, new and old (again, some of my batches here included!) will not have ideal fermentation conditions which can lead the the development of off-flavors. It takes understanding of these flavors, a decent palate, and practice to identify these things. Time
may help dissipate some of them. Yes, higher gravity beers will take longer to condition. Conditioning is different than "aging out off-flavors."
However, I believe it's bad, borderline terrible advice, to preach the practice of treatment of off-flavors (extended aging) rather than steps that can be taken to prevent them in the first place. Additionally, by reading about the prevalence of people doing these practices, you are incurring somewhat of a bias. You may start thinking "oh yeah, that really does help!" whether it does or not. Similar to sitting at a judging table and having one judge describe a previously unidentified flavor, and then you've convinced yourself that, yes, you taste that same flavor!
With this in mind, the best advice I believe to prevent "green beer" and "off-flavors" is to pitch large amounts of healthy yeast and control your temperatures accordingly.
Anecdote #1: Brewed a 1.046 APA a while ago (02.17.13). Pitched some old S05 slurry right out of the fridge without counting or doing a starter. Pitched and fermented at 64 degrees. Long lag (3 days), sulfur (weird), and phenolic. Drinkable? Sure. But even after a month in the primary, those characters are still there, unfortunately.
Anecdote #2: Brewed a 1.061 English IPA on 03.16.13. Pitched 350 billion
viable cells (hemocytometer count) of Wyeast 1098 into 64 degree wort (a little over 1 million cells/ml wort/degree Plato). Fermentation was complete by 03.19.13 to a FG of 1.011. There was considerable diacetyl. I bumped the temperature to 70 degrees for 2 days and re-tasted 03.21.13. Diacetyl gone (didn't take a week or two or three). Added dry hops the same day. Been dry-hopping now for 6 days and I will keg tonight (it also helps to take some notes on your batches so you can recount them later!) Less than 2 weeks from brew-day. I will also fine with gelatin after 24 hours cold in the kegerator to help precipitate any possible chill haze and remaining yeast. I will hopefully be drinking by Sunday when I have guests over. It's an IPA, so I would like to drink it and enjoy that fresh EKG hop aroma before it begins to fade.
No, not everyone has temperature control (heck, I just use the cold-water/ice jug bath!). No, not everyone can do viability tests and precise counting. No, not everyone even makes yeast starters. But I choose to to squash bad beer in the first place and am happy with my results at the moment without leaving my beer in the fermentor for a month at a time.