This ISN'T a is by beer ready to secondary thread.
I've pulled a lot of recipes from the HBT database, and it's interesting to read about the length of time people primary for before bottling/kegging.
Some brews are ready to go in 10 days (e.g. EdWorts Haus Pale Ale, BMs Centennial Blonde), whereas others are sitting in primary for a month.
Is there a "rough" way of estimating how long a beer might need to primary for based on the OG. I assume the lower OG/ABV beers would need less of a primary vs a high OG beer. So a session beer would require a shorter primary relative to a imperial stout, for instance.
I know enough to always use a hydrometer, but this isnt about absolutely testing when a beer is ready to be racked.....just based on estimation looking at a recipe.