For my ipa/dipas I'll go 2 weeks at 65-68, cold crash for a day or two, raise back to 65, and then dry hop for 5 days with 3-4 oz of hops. Keg at the three week mark and am drinking by week 4.
For malt forward, higher gravity beers that use a lot of specialty malts I go a month in primary, and then keg and carb. Drinks well by week 6.
I have found that if you control fermentation temps, and pitch the proper amount of yeast you won't have to worry about "green beer".