I don't drink anything I've made until it has had at least 6 to 8 weeks of aging on it (even my most 'standard' ales) and my IPA and Porter age for a full year before I tap them (in keeping with the tradition of those styles). My Burton/Old Ale/Barleywine ages for even longer than that.When I recently told a friend of mine that I started homebrewing last year the first question he asked was how long it took to get to the final product. I told him, "It depends. For an entry level homebrewer who is still bottling (me) and maybe waiting a bit longer for their beer to clean up in a fermentor because they don't have the most excellent temperature control (also me, still) - you're probably looking at a month to six weeks before you crack open that beer. For a more advanced brewer, brewing beer that should be consumed 'young' and throwing it in a keg - you could probably go grain to glass in as little as two weeks." He told me that there's no way he has the patience for either of those scenarios. Clearly notthe hobby for everyone. Glad I didn't tell him about sours or brett beer.
I remember feeling that way when I first started. But now that I have a nice rotation going I always have a brew I am drinking while my new brew is fermenting.
It's really not all that difficult, it just takes some planning. But I almost always have a good supply of properly aged beer on hand.
Funny thing is, I'm probably more careful and diligent about proper aging than most craft breweries tend to be these days.