Squizz, the common procedure is to leave beer in the primary fermenter for one week, then transfer into a secondary fermenter for 2 weeks, then into bottles for 3 weeks before drinking. The 'secondary' doesn't do as much fermenting as it does settling, just letting most of the yeast and any left over hops, etc, settle to the bottom. Then, the residual yeast in the bottles ferment the 'priming sugar' and makes a little bit more sediment. Most noobies want to drink there first batch in a week, while still cloudy. RDWHHB- Relax, Don't Worry, Have a Home Brew, start another batch while this vintage ages- they all get better after a couple weeks.
So far, I've had more experience thinking than I've had brewing....you don't think they are mutually exclusive, do you?
57 batches so far,
33 wine, mostly Loquat, peach, plum, prickly pear
22 beers and ciders
1 Tequila, from a prickly pear wine experiment that didn't work. I call it "Prickly Heat"