Most of the experienced brewers here on HBT will recommend leaving it alone in the fermenter for 3 weeks so that the yeast can work on the off flavors.
As a noobie, I took my first three batches out of primary after 4 or 5 days, transferred to secondary for 1 week, then bottled.
For my next batch, I left alone in primary for two weeks and secondary for another week.
Tasting notes show me that the longer time in primary is ready to drink with alot less time in the bottles. Not a lot of data here, but am leaving subsequent batches alone in primary for 3 weeks.