I'd like to add an exception to Revvy's post:
Weizens and most any wheat are really quick turn-arounds. 1-2 weeks in the bottle and they're usually ready to go.
Yup...as does many english milds.....I did allude to that in my writings...it has to do with gravity more than anything....
Lazy Llama's diagram says it best...
But honestly if you crack a beer at a week, and it barely fizzes, or it behaves like in the video where it has a little bit of a head, but there's no visible bubbling in solution...then really to drink any more than that one is a waste, when in one or two more weeks, it will be so much better...Personally I just wait out the time, and don't crack any of my beers until 3 weeks....
In the meantime, if I don't have anything else drinkabe (which if you start brewing you will have a pipeline of beers at various stages) I try different micros....I try new styles to consider brewing, or different versions of the same style to see how different breweries and brewers do things....
It's a good thing to find a place that allows you do do mixed sixers, so you can try different beers...even Trader Joes adoes that nowadays...
I know it's hard to wait, for your beer...but since you invested time and money in making it....wouldn't you want to drink it when it was at it's best?????