if you have the patience, leave it in the primary for a full month, then bottle it. secondary is only for dry hopping, adding fruit, and for beers that take longer than a month to ferment (high ABV beers and lagers).
when yeast eats sugar, it produces alcohol and CO2. after you add the sugar, you bottle and cap the beer so that the CO2 will get absorbed by the beer and make is fizzy.
you beer has alcohol in it now, so be sure not to splash/aerate it or else it may go stale and develop a cardboard taste.
Tap: Centennial IPA (SMASH)
Tap: Dogfish Head Ginger Saison
Bottle: Stone 11th Anniversary Black IPA clone
Secondary: Flemish Brown Sour Ale