stout questions

how long should you really let a dry stout bottle condition? i have heard from 2-6 months and was wondering if there is a real difference after the 2nd month.

should you use less bottling sugar? (i typically use 5 oz dextrose/5 gallons)

(once i go to kegging) do you keg condition the stout any differently temperature or time-wise?

thanks for your help everyone....

I would recommend dosing the priming sugar by weight for the style rather than a generic 5 oz / 5 gallons.  Logically, a dry stout, APA, and hefeweizen would be carbonated differently. 

As to aging, most low-ABV ales are best consumed fresh, so once it tastes good, it's likely ready to go. 

thanks, still learning about appropriate carbonation, etc.