So these beers have barely been in primary a week and you wanna secondary them?
Are they even DONE fermenting??
If I were you I'd just go 'no secondary'. 4 days in secondary with only a week in primary...I don't see it helping much.
You'll get more yeast outta there by crash cooling while force carbing for 48 hours and then dispensing the yeast in the first pint.
/my 2 cents
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10