+1 more for not topping off
I always go 2 weeks minimum in primary, for every beer. Give the yeast a little time to clean up any mess they've made. Though it does sound like your fermentation is done, I would still let it sit for the full 2 weeks (just IMHO though).
I did the AHS wit as well, and used WLP400. That yeast is crazy ! Started slow for the first two days, then blew through the airlock the second night and was completely done down to 1.010 (which is what the final was after two weeks). Bottled it after two weeks, and it carbed up extremely fast too (fully carbed and with staying power on the fizz after 1 week in bottles). I also added the peel of a whole sweet orange to get more citrusy flavor, and it is superb!
On Deck: CaliCommon, Amber, Wit
Primary: Munich/Cascade SMaSH, Dubbel
Secondary: Petite Orange
Bottled: Blé de Minuit, Belgian Stout, Fuller's London Pride, Tripel Wit, Red, APA, Dubbel, Oatmeal Stout, RIS, Wee Heavy
Kegged: APA, Doppelbock, Spiced Cider, C3IPA
"Beer... Now there's a temporary solution!"