Mine is usually in the primary for 4 -5 weeks. I ferment at the lowere end of the suggested temperature spectrum. Right know I'm planning on fermenting until it hits 1.015 and bottle it, then let it carb in the bottle and try to pasturize according to pappers method.(see sticky). I'll report back how the different aging times effect the taste.
"Your HYDROMETER is the only BEST indicator of fermentation activity. Nothing else is accurate or consistent"...Revvy