Revvy, what's your point, I guess I'm confused. Isn't the main reason of the secondary to clear the beer up as opposed to boost fermentation?
My point is, why are you contemplating racking to secondary (if you chose to use it) before fermentation is complete?
If you do decide to secondary, which few of us do anymore for our regular beers, you really should wait til fermentation is complete, and even a little longer to get some benefit from the yeast's desire to clean up the byproducts of fermentation that lead to off flavors.
If I rack I don't even contemplate doing it until 2 weeks after yeast pitch. To give plenty of time for the yeast to do the job and clean.
Technically you determine when fermentation is complete by taking 2 consequetive hydrometer readings over 3 days, I'll usually take the first one on day 12 and then on day 14.
Where fermentation is concerned, If you arbitrarily move your beer, like to follow the silly 1-2-3 rule, you will often interrupt fermentation. Because sometimes the yeast won't even begin to ferment your beer until 72 hours after yeast pitch, so if you rush the beer off the yeast on day 7 then you are only allowing the yeast a few days to work.
Actually taking it off the yeast too soon prevents some much needed cleanup (and the true secondary fermentation period) from happenning. That's why many of us have opted for LONG primary/No secondary. Instead of rushing the beer off the yeast cake before the job is done. The yeast are very tenacious creatures, and if we actually leave them the heck alone, and not move them too soon, they will actually clean up after themselves, and remove their own waste/by products of fermentation, and actually will lead to cleaner, clearer and fresher tasting beers.
Here's some reading for you.
https://www.homebrewtalk.com/f39/second-ferm-racking-128440/#post1438252
And the discussion here,
https://www.homebrewtalk.com/f39/multiple-questions-about-secondary-fermentation-140978/#post1601829
But more importantly this discusses the fact that many folks including jamil and palmer have backed off from that yeast phobia and are embracing long primaries and prolonged yeast contact.
https://www.homebrewtalk.com/f163/secondary-not-john-palmer-jamil-zainasheff-weigh-176837/
You'll find that more and more recipes these days do not advocate moving to a secondary at all, but mention primary for a month, which is starting to reflect the shift in brewing culture that has occurred in the last 4 years, MOSTLY because of many of us on here, skipping secondary, opting for longer primaries, and writing about it. Recipes in BYO have begun stating that in their magazine. I remember the "scandal" it caused i the letters to the editor's section a month later, it was just like how it was here when we began discussing it, except a lot more civil than it was here. But after the Byo/Basic brewing experiment, they started reflecting it in their recipes.
Now more and more recipes even in BYO advocate a minimum of 2 weeks in primary, but nowadays are even says skip secondary leave in primary for 3-4 weeks then bottle.
But if you do rack to secondary, you really want to wait til fermentation is complete.