Conditioning times (force carb in keg)

[The-Engineer-That-Brews]

Looking at the Greg Hughes book, for most of the bitter recipes he seems to recommend 4-6 weeks conditioning at 12ºC.
I'm wondering whether that period assumes the brewer will be bottling and adding sugar; whereas I'm fully fermenting then kegging and force carbonating.

I've noticed that the beer does seem to improve after a couple of months in the keg - but not so much as to stop me beginning to drink it earlier

Ta for any advice

 

[Galena]

I'm pretty sure he means for natural carbonation and then conditioning either in the bottle or cask.
For forced carbing in a corny I tend to go with set and forget and start drinking at 2 weeks but almost all my beers done this way so far have improved with a month or more.

 

[labrewski]

I too force carb and drink straight away no patience too wait but if keg is lucky enough to last more than 2 weeks is does get better cant imagine how good it could be after 2 months

 

[The-Engineer-That-Brews]

cant imagine how good it could be after 2 months

A man after my own heart...

 

[phildo79]

I keg and force carb as well and I'm usually getting stuck into them between 7 and 10 days after brew day. Unless it is something that has to age to become drinkable, I just drink it if it tastes good.