Hello everyone! I recently brewed a Chocolate Oatmeal Stout, left it in the primary fermenter for 2 weeks, and then put it in the keg. We tried it a few days later. The beer is/was about 7.5% ABV and was decent... except for a strong aftertaste which I have associated with beers with higher alcohol content. Well I've had to travel for the last 2-3 weeks and haven't had the opportunity to drink anymore of it... until today. Surprisingly, the strong aftertaste was gone. So my questions are: How long should you condition the beer? Does it matter what you condition it in (mine was in the keg)? How long is too long? - I've heard of guys setting beer aside for over 6 months... I've also heard that beer goes bad after a few months... Thanks, in advance, for the guidance on this!