Regardless, I believe it is important to taste the product at all phases- particularly as soon as it is racked and once carbonated. Going by advice or a "rule of thumb" just gets you into the ballpark. You need to figure it out yourself by tasting and drinking sooner than later. Then you can make decisions as to quality and how it may change over a few days, weeks and up to years.
I do taste them all through the process, but I'm always curious what other folks think.
My recent observations on a Citra/Amarillo Pale Ale we did were interesting. I was afraid I had some chill haze a week after they had carbed nicely, and I suppose it was chill haze as they were clear going into the fridge then hazed up. I didn't let them warm back up to see if it left or not. At three weeks after carbing up the haze is gone, cold or otherwise.
Early on the bitterness was harsher, and hop aroma was stronger.
Hop flavor and bitterness is much more present the colder this beer is
After it warms in the glass its much mellower, and the caramel malt pops through a lot more.
All in all it seems at about 3 weeks it was more "complete" if that makes any sense.