Should be almost completely fermented out in a week with a good starter, i only transfer to a secondary for fruit additions, dry hopping etc. So for me 3 weeks primary otherwise 1 week then 2 weeks secondary.
I don't cold crash anymore, I used to when i force carbed but now i prime in my kegs, just trimmed the pickup tube a bit. I will normally just put the carboy in place where i need to transfer the day before in case i stir things up moving it. Now when i did cold crash i had an old fridge i kept on the colder side and let it sit in there 24hours. It sat on a stand so when i transferred i could do it right from the fridge into my keg. If your bottling/priming in a keg i wouldnt bother cold crashing, of course this is my opinion and my wife says its always wrong.