I made a Blonde Ale about 3 months ago, and it had a really bitter and strange taste to it. It was drinkable and ok, but not great. I thought the problem was that there was sanitizer flavor in my beer. So the next batch (Cherry Stout) I did all glass primary and secondary fermentation to mitigate the sanitizer flavor. The beer had a pretty much identical flavor to the young Blonde Ale, drinkable but not great. I generally followed the 1-2-3 rule (1 week primary, 2 weeks secondary, 3 weeks bottle), but moved out of the primary based on a the desired gravity reading, so the usual fermenting/conditioning time.
After my Blonde Ale had aged for 3 months, I tasted it again and it tasted amazing! I couldn't believe it! It was a night and day difference between the odd flavor it started out with and how it tasted after aging for 3 months. Is this always the case? Right now my Cherry Stout doesn't taste very well, but if I give it 3 months, do you think it will taste significantly better?
Does the same thing apply to kegged beers? Does it normally take a few months to produce quality flavor?