I see you've accepted the guru's wise advice, showing a little wisdom of your own by doing so!
I'll add a little experience of mine to the discussion. I just brewed a low alc. Oatmeal Stout a couple of weeks ago. A good example of just how much change occurs to the bier through the fermentation process was seen when I tasted the bier at day 5 when airlock bubbles had stopped. The gravity was 1.015, not quite done, and the flavor was unbelievable! I mean totally awesome coffee and roasted flavors. Move forward 3 days later when I racked to secondary the same bier tasted terrible. All kinds of odd flavors etc. Well I'm not worried, it's not infected, but it had reached it's FG 1.012. The bier was just at a yucky stage in the ferm process, just finishing up and not having enough time to clean up after itself. When it's been in bottles for 6 weeks this is going to be a really amazing bier. I'm sure it'll be drinkable at 3 weeks in bottle following the 1-2-3 rule, but it'll be just about perfect a month later. This hobby rewards the patient!
A great experiment is to set aside a 6 pack of this bier in a different room of the house, somewhere you'll forget about if till you see the bier in a few months. Then taste a couple at 6 months, wait another 6 months and try 2 more. I've only been brewing for 7 months, but my second bier, a Scottish Export, has changed so much in 5 months that I wish I had saved half the batch instead of being now stuck with 2 meager bottles. While it's too peaty to be to style, it's better than some Scotch whiskey I've had!
My advice, which I'm finally following. "Brew more than you can drink."
Schlante,
Phillip