Yes, that's been my argument all along. I am a big believer that saying "a month in the primary" as good advice is misguided because I've never left a beer in the fermenter for that long and I think I make good beer.
A well made beer is done with active fermentation in as little as 2 days, but certainly by 5 in most cases. Leaving it at FG in the fermenter for a couple of days is very good as the yeast will go back and digest their own waste products once fermentable sugars are gone. This process takes just a day or two. Then the beer begins to clear. Keeping a beer in the fermenter once the beer is clear isn't doing the beer any more good. It may not harm it, but it isn't beneficial either.
I almost always package my beers by day 14, or earlier, depending on what I'm making. Usually my dryhopped beers are a bit longer, packaged about day 19.
But I don't tell people that they HAVE to package a dryhopped beer on day 19, because that would be silly. I also think it's also silly to tell people to keep their beer sitting in a fermenter for a month, when proper yeast health and fermentation temperature are more critical. Preventing off flavors in the first places means that you don't have to give it time to "clean up".
The great thing about homebrewing is that there are few rules. I think that sanitation, fresh ingredients, and ensuring yeast health are really the only "rules".
