I second Maida7's comment.
I used to "overly" do secondary fermentation. As time goes on, I just let it go for a 3 to 4 weeks in primary.
Though I play around with adding the hops towards the end of that (when I get a gravity reading or so during the last week or ten days). But that's just me goofing around and experimenting - so far, pretty darn good! But I like the hop aroma a lot more than tons of hop bitterness.