I have primaried for over a month, due to travel. The dry hops make it happen in this....a lot. It also ages fairly nicely for an IPA.
For those asking about gravity/mash temp. I have always hit or been really close to O gravity. Mashed from 152-156, and used 1968, s04, and S05. FG ranged from 1.015-1.02. If using English yeast, mash lower: 150-152. I also don't use oxygen (yet, but will by next month). All were great, so the mash temp will depend on what you like (dry or sweet). I like both, so am impartial. On that note, I will mash around 150, use oxygen, and an English yeast for my next batch (probably some WLP002 from my soon to be yeast cake from my Wookey Jack clone attempt.