What’s the best aging time before bottling to develop best potential flavor?
only your taste buds can answer that question. Sample every couple weeks until it’s where you want it and then bottle.
Alternatly, bottle when you’re pretty sure the gravity is not going a lot lower and then sample that way. When it’s perfect, have a party!
I find the flavor profile to be pretty stable with this strain when using it as a primary yeast. Are you talking about using it solely as a primary yeast strain (100% pitch) or strictly in secondary?
Yep, I want to use it for my primary and only yeast
It’s an amazing yeast strain.
I’ve only used it once. But harvested the yeast for future use. Since my LHBS is located in another country 
Even if it’s not a proper Brettanomyces strain, I recommend being carefull with the bottling.
I had to deal with over-carbonation and had to slowly release the gas from the bottles. That’s very time consuming. But the beer was worth it.
It was an IPA with Amarillo and Simcoe hops. And the juicy yeast character compliments it very well
As a primary strain the flavors will be pretty stable. Once you have reached terminal gravity and allowed the beer to properly condition (gravity reading stays the same after several samples a few days in a row) then you can go ahead and package it up.